Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

Total Time
18mins
Prep 15 mins
Cook 3 mins

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

Ingredients Nutrition

Directions

  1. Grate the carrots on the large holes of a box grater.
  2. Cook carrots for 2 minutes--optional step.
  3. Toss with only 1/4 cup of the dressing,.
  4. Garnish with nuts, raisins, and pine nuts if desired, and serve.
Most Helpful

I LOVE THIS SALAD!! I really like the light and refreshing citrus taste of this salad. I served it raw, and did add the optional slivered, blanched almonds and currants. The more I ate, the more I wanted!! Thanks for posting WiGal ~ made for ZWT6 ~ NA*ME Region and the Queens of Quisine!

FloridaNative June 12, 2010

I too kept this salad raw. Once the carrot is shredded and especially if it has a few hours to sit so the flavors meld, cooking is just not necessary. What I really liked is that I finally have a recipe for a carrot salad that does not contain mayo! Yay! Thank you WiGal for posting! Tasty, tasty!

Glori-B April 17, 2010

I decided it wasn't necessary to steam the carrots which were locally grown organic from the farmers' market. I reduced the olive oil by half. This salad benefits from a few hours of marinating for maximum flavor. Subbed orange zest for lemon and I was happy to see the nuts and raisins weren't stirred into the salad but rather as a garnish-they'd get soggy otherwise. Served the salad on a bed of mixed greens including baby spinach then lightly drizzled some vinaigrette on top of the mixture. Thanks for posting! Reviewed for Ramadan Tag 2009.

COOKGIRl August 21, 2009