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    You are in: Home / Recipes / Moroccan Carrot Salad Recipe
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    Moroccan Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    Zeldaz's Note:

    For the best texture, make sure the spices and the sugar are thoroughly ground and incorporated into the emulsified dressing and that the carrots are dressed while they are still warm! From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

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    Units: US | Metric


    1. 1
      Peel the carrots and thinly slice or cut into julienne strips (a mandoline is best for this, if you have one). Try to cut into uniform pieces so they cook evenly. You should have about 2 cups.
    2. 2
      Place the spices, lemon juice, and sugar in a mortar and grind with a pestle to emulsify. Gradually work in the olive oil. Season to taste with salt.
    3. 3
      Drop the carrots into a pot of boiling salted water and cook until tender but somewhat crisp (one or two minutes, depending upon the size of the pieces). Quickly drain the carrots, place them in a mixing bowl, and toss them immediately with the vinaigrette. If the carrots seem gritty, add a tablespoon of cold water to smooth out the dressing.

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    Nutritional Facts for Moroccan Carrot Salad

    Serving Size: 1 (61 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 144.4
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 43.5 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 2.1 g
    Sugars 5.2 g
    Protein 0.7 g

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