Best Khizu Mrqed Moroccan Carrot Salad Recipes

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MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

Provided by Engrossed

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup raisins (black or golden)
1 orange, juice of (optional to soak raisins) (optional)
1 lb fresh carrot, peeled and coarsely grated (I used my peeler to make long ribbon like strips)
3 -5 tablespoons olive oil
1 -2 tablespoon honey
1 lemon, juice of
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
salt and pepper

Steps:

  • If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
  • Mix all ingredients together in a bowl.
  • Let sit at room temperature for at least 1 hour for best flavor.
  • Refrigerate leftovers.

Nutrition Facts : Calories 141, Fat 7, SaturatedFat 1, Sodium 54.1, Carbohydrate 20.8, Fiber 2.8, Sugar 13.7, Protein 1.1

MOROCCAN-STYLE CARROT SALAD



Moroccan-Style Carrot Salad image

Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!

Provided by The Mediterranean Dish

Categories     Salad

Time 30m

Number Of Ingredients 14

water
Kosher salt
2 lb carrots, peeled and cut into medallions
1 celery stalk, chopped
3/4 tsp harissa spice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 to 2 garlic cloves, minced
1 celery stick finely chopped
1/2 cup chopped fresh cilantro (mint or parsley would work as well)
1 to 2 tbsp fresh lemon juice
3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
3 tbsp toasted sesame seeds, optional

Steps:

  • Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
  • Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
  • If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Make and share this Moroccan Carrot Salad recipe from Food.com.

Provided by Caryn Gale

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

6 carrots, grated
1 dash olive oil, to coat the carrots
1 teaspoon cumin
1 tablespoon sugar
chopped fresh parsley
1 dash lemon juice

Steps:

  • Grate carrots.
  • Drizzle carrots with olive oil to coat.
  • Sprinkle with cumin and sugar and toss.
  • Add chopped fresh parsley and a sprinkle of lemon juice before you serve.

Nutrition Facts : Calories 24.8, Fat 0.4, SaturatedFat 0.1, Sodium 26.3, Carbohydrate 5.3, Fiber 1.1, Sugar 3.4, Protein 0.4

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Make and share this Moroccan Carrot Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb carrot, peeled and coarsley grated
1/2 cup chopped onion
1 medium garlic clove, minced
1/2 teaspoon hot sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 teaspoon pepper
salt, to taste

Steps:

  • Toss all ingredients in a large bowl.
  • Chill until ready to serve.

Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 1.9, Sodium 96, Carbohydrate 14.2, Fiber 3.7, Sugar 6.6, Protein 1.4

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Make and share this Moroccan Carrot Salad recipe from Food.com.

Provided by Sydney Mike

Categories     Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb carrot
1/2 cup parsley, chopped
2 garlic cloves, crushed
1/4 cup lemon juice
1/4 cup vegetable oil
1/2 teaspoon cumin
1 teaspoon paprika
1 dash red pepper flakes

Steps:

  • Cook carrots whole until they are al dente, still crisp.
  • Slice carrots, then combine them with remaining ingredients.
  • Serve at room temperature.

Nutrition Facts : Calories 343.2, Fat 24.6, SaturatedFat 3.5, Sodium 121.7, Carbohydrate 36.6, Fiber 14, Sugar 11.3, Protein 6.1

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Make and share this Moroccan Carrot Salad recipe from Food.com.

Provided by CardaMom

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs peeled carrots
4 tablespoons olive oil
3 cloves garlic, crushed (minimum)
1 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 -2 lemon, juice of
3 tablespoons chopped parsley
salt and pepper

Steps:

  • Cook carrots in large pot for approximately 15 minutes.
  • DON'T overcook carrots, they should remain firm.
  • Allow carrots to cool.
  • Cut them into 1/2 inch thick slices. Mix remaining ingredients in bowl. Pour over carrots Marinate carrots overnight in refrigerator.

Nutrition Facts : Calories 149, Fat 9.5, SaturatedFat 1.3, Sodium 116.2, Carbohydrate 16.1, Fiber 4.5, Sugar 7.2, Protein 1.7

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds large carrots, peeled
3 tablespoons olive oil
1 tablespoon harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
  • In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

ISRAELI CARROT SALAD



Israeli Carrot Salad image

Taken from a magazine, not sure which, but the entry states: "This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time.

Provided by Mami J

Categories     Vegetable

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag carrots, peeled and coarsely grated
1 cup orange juice, freshly squeezed (2 large oranges)
1/4 cup golden raisin
1 tablespoon fresh ginger, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 medium avocados

Steps:

  • In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
  • To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.

Nutrition Facts : Calories 132.8, Fat 7.6, SaturatedFat 1.1, Sodium 335.8, Carbohydrate 16.9, Fiber 5.3, Sugar 8.3, Protein 1.9

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