Taim's Moroccan Carrot Salad (Not Spicy)

READY IN: 30mins
Recipe by AniSarit

Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.

Top Review by whitneyinnz

I cut the recipe in half and it was plenty for 2 people. Tastes perfect with Moroccan Chicken and rice.

Ingredients Nutrition


  1. Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
  2. Drain and place carrots in an ice-water bath until cool.
  3. Slice diagonally into 1/4-inch-thick rounds.
  4. In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
  5. Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
  6. For best results, refrigerate overnight and serve at room temperature.

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