Name: Spicy Carrot Salad
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 18 ounces carrots; 2 tablespoons olive oil; lemon juice, the equivalent of 1 lemon; 1/2 teaspoon chili powder; 1 teaspoon ground cinnamon; 1 teaspoon sugar; 1 garlic clove, chopped and crushed with; 1 teaspoon salt; 1/2 teaspoon ground ginger; chopped parsley, to garnish

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Recipe by Mrs B

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Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

18 ounces carrots
2 tablespoons olive oil
lemon juice, the equivalent of 1 lemon
¹⁄₂ teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon sugar
1 garlic clove, chopped and crushed with
1 teaspoon salt
¹⁄₂ teaspoon ground ginger
chopped parsley, to garnish

directions

Top and tail the carrots, scrub or scrape off the skin as required.
Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
When cool, strain the carrots and cut them into slices or chunks.
Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
Leave to cool, serve garnished with freshly chopped parsley.

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RECIPE MADE WITH LOVE BY

@Mrs B

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@Mrs B

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"Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005."

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review by ohme23

8/29/2012

I like this recipe and I didn't even cook it! I had shredded about 7 large carrots with my food processor and need a recipe. I took all the other ingredients and mixed them together and poured it over the uncooked carrots. I did make a few changes to suit my tastes. 1) I used Chiptole Chile powder 2) I only used 1 Tbsp of oil 3) I added 1/3 cup of raisins. I can't wait to try the original version of this! Thanks Mrs.B!

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review by prairyerth

2/17/2007

Really good. I subbed fresh ginger and used 1/2 the cinnamon. Added a little cumin and extra lemon juice at the end.

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review by ksenko

12/18/2006

I liked this side, but my husband raved about it. It was easy and different. I will make again.

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review by Susie D

6/19/2006

I did like the sweet & spicy flavor of this salad. I cooked the carrots sliced and left them the tiniest bit crisp. I also reduced the cinnamon based on other reviews. Thank you for sharing your recipe Mrs B. !

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review by Sackville

5/31/2006

Very easy salad to make and a beautifully coloured dish for your table. Would be great as part of a mezze spread. These carrots have a unique flavour compared to most, almost floral in some ways. I just felt it was a touch unbalanced but nevertheless I would try it again, making a few more adjustments to give this a bit more punch. Maybe reverse the amounts of cinnamon and chili powder or cut down on the cinnamon and add more lemon juice.

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