Best Moroccan Carrot Salad With Dates And Yogurt Vegan Friendly 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

MOROCCAN CARROT SALAD

Moroccan Carrot Salad image

Provided by Molly Yeh

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

MOROCCAN CARROT AND DATE SALAD

Moroccan Carrot and Date Salad image

From Whole Foods Market. Love this stuff! The cooking time is simply soaking & marinating time (like travel time to the party).

Provided by Busters friend

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup pitted dates, chopped
2 tablespoons lemon juice, freshly squeezed
4 tablespoons orange juice, freshly squeezed
1 lb carrot, peeled and grated
1 garlic clove, finely chopped
1/4 teaspoon cinnamon, ground
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/4 teaspoon sweet paprika, ground
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons mint, chopped
1 tablespoon flat leaf parsley, chopped

Steps:

Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
Allow to sit an hour at room temperature before serving.

Nutrition Facts : Calories 182.1, Fat 7.2, SaturatedFat 1, Sodium 372, Carbohydrate 30.6, Fiber 5.4, Sugar 20.7, Protein 2

MOROCCAN CARROT SALAD WITH DATES AND YOGURT (VEGAN-FRIENDLY)

Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly) image

I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: http://www.food.com/recipe-finder/condiments-etc/ras-el-hanout. I use this one: Recipe #205185.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 carrots, grated (I used standard orange, indigo and yellow carrots)
1/4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes)
3 large dates, chopped small (I used a combo of medjool and deglet noor dates)
lettuce leaf
1 lemon, juice and zest of
1 -2 tablespoon honey (Local honey is best! I had to warm the honey a little to make it easier to whisk.)
2 tablespoons extra virgin olive oil
1 -2 teaspoon orange flower water, to taste
1 teaspoon ras el hanout spice mix
1/4 cup greek style plain yogurt
3 -4 tablespoons of fresh mint, minced (save a few leaves for garnish)

Steps:

Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.

Nutrition Facts : Calories 175.1, Fat 10.4, SaturatedFat 1.5, Cholesterol 2, Sodium 72.1, Carbohydrate 20.2, Fiber 4, Sugar 13.3, Protein 2.9