Best Moroccan Carrot Salad With Dates And Yogurt Vegan Friendly Recipes

MOROCCAN CARROT SALAD

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 SALAD

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 WITH DATES AND YOGURT (VEGAN-FRIENDLY)

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.

MOROCCAN-STYLE CARROT SALAD

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.)