Best Middle Eastern Carrot Feta Salad Recipes

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

Ingredients

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

MIDDLE EASTERN CARROT SALAD

Middle Eastern Carrot Salad image

This is a lovely, refreshing salad with lots of coriander. I found it on the internet years ago, but I don't remember where.

Provided by Amanda in Adelaide

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups grated carrots
3 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon ground coriander
1 pinch salt
2 -3 tablespoons chopped of fresh mint
2 -3 tablespoons chopped fresh coriander
1 teaspoon maple syrup

Steps:

Mix all ingredients together and chill for at least 1 hour.

Nutrition Facts : Calories 76.2, Fat 4.7, SaturatedFat 0.7, Sodium 77.5, Carbohydrate 8.7, Fiber 2.3, Sugar 4.2, Protein 0.8

MIDDLE EASTERN CARROT & FETA SALAD

Middle Eastern carrot & feta salad image

A simple side salad packed with sunshine flavours, from cumin, cinnamon and coriander, to lemons, sultanas and cheese

Provided by Sarah Cook

Categories Side dish

Time 25m

Number Of Ingredients 9

Ingredients

1kg bag carrot , peeled, halved lengthways and cut into chunks
2 tsp cumin seed
½ tsp ground cinnamon
½ tsp ground coriander
2 tbsp runny honey
juice 2 lemons
50g sultana or raisins
200g pack feta cheese
½ small pack coriander or flat-leaf parsley, roughly chopped

Steps:

Bring a large pan of water to the boil. Add the carrots, and cook for about 8-10 mins until tender. Meanwhile, in a large mixing bowl, mix together the cumin seeds, ground spices, honey and lemon juice, with some seasoning, using a small whisk or fork.
Drain the carrots, let them steam-dry for a few minutes in the colander, then mix them into the dressing with the sultanas or raisins. Leave at room temperature.
To serve, crumble over the feta and scatter with the herbs. Gently toss together.

Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 1.7 milligram of sodium