Moroccan Carrot Salad

By Florence Fabricant

Total Time
30 minutes
Rating
4(14)
Comments
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Featured in: FOOD; For Root Vegetables, Add Imagination

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Ingredients

Yield:4 servings
  • 1pound carrots, peeled and sliced ½-inch thick
  • 1½tablespoons fresh lemon juice
  • 1teaspoon ground cumin
  • ¼teaspoon ground coriander
  • ½teaspoon sugar
  • ¼teaspoon salt, or to taste
  • Freshly ground black pepper to taste
  • 2teaspoons extra-virgin olive oil
  • 1tablespoon chopped fresh coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

73 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 225 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the carrots in a saucepan with water to cover, bring to a boil and simmer about 15 minutes, until the carrots are tender but slightly firm. Drain the carrots and put in a bowl.

  2. Step 2

    Add the lemon juice and mix well. Combine the cumin, coriander, sugar and salt in a small dish, mix, then add to the carrots. Toss well. Season with pepper and fold in the olive oil and fresh coriander.

  3. Step 3

    Cover and allow to marinate at least six hours before serving.

Tip
  • This salad can be made with grated raw carrots instead of cooked carrots. The dressing is the same.

Ratings

4 out of 5
14 user ratings
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Comments

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AKS

Made the day before an Easter potluck. It was great. Doubled the recipe. Cooked carrots for about 8 minutes....still a bit crunchy and bright. Went ahead and mixed it all up and put in fridge overnight (so basically it was marinating @18 hours). Pulled it out so it was not so cold when served. People loved it. Easy and cheap side dish.

SusanY

Ooh, total dud at the work potluck. So, I added more liquid, simmered until very tender, added more spices (curry powder, turmeric, coriander) and pureed in the blender. Satisfying, pretty and flavorful soup. I'll make it again.

SusanY

Used cooked carrots but added some chickpeas for additional texture and slight crunch.

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