Best Raw Vegan Moroccan Carrot Salad Recipes
MOROCCAN-STYLE CARROT SALAD
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
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 RAW CARROT SALAD
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Provided by Panning the Globe
Categories Salad Healthy Vegan Budget-Friendly Vegetarian Low-Carb Paleo Whole30 Pescatarian Low-Calorie 30 or Less Kid-Friendly Easy Dairy-Free Shellfish-Free Raw Beginner Gluten-Free Egg-Free Soy-Free Fall Food Processor Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Put Carrot (2 pound) and Italian Flat-Leaf Parsley (3 tablespoon) in a large bowl.
- Make dressing: Whisk Lemon (1 1/2), Garlic (2 clove), Salt (1 teaspoon), Ground Cumin (1 teaspoon), and Cayenne Pepper (1/8 teaspoon). Keep whisking while slowly adding the Olive Oil (1/4 cup) to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
Nutrition Facts : Calories 9 calories, Protein 0.1 g, Fat 0.6 g, Carbohydrate 1.0 g, Fiber 0.3 g, Sugar 0.5 g, Sodium 30.5 mg, SaturatedFat 0.1 g, Cholesterol 0 mg, UnsaturatedFat 0.4 g
MOROCCAN RAW CARROT SALAD
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.
Provided by Gil Marks
Categories Salad Vegetable Appetizer Side No-Cook Quick & Easy Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
- VARIATIONS
- Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
MOROCCAN CARROT SALAD
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
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
RAW VEGAN MOROCCAN CARROT SALAD
Today I made a Raw Moroccan Carrot Salad which I found posted on thesunnyrawkitchen.blogspot.com. When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com **Cook time is really refrigeration time**
Provided by happybella
Categories Vegetable
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld. Served chilled or at room temperature.
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