Best Spicy Moroccan Carrot Salad Recipes

Moroccan Spicy Carrot Salad image

Provided by malak

Time 1h5m

Yield 6

Number Of Ingredients 10

1 pound carrots, peeled and sliced into thin rounds
2 cups water
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sweet paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon wine vinegar
½ teaspoon ground cumin
¼ cup cilantro leaves

Steps:

Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
Stir vinegar and cumin through the carrot mixture.
Remove the pan from heat and set aside to allow salad to cool to room temperature.
Garnish with cilantro to serve.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 7.9 g, Fat 4.8 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 56.4 mg, Sugar 3.6 g

Taim's Moroccan Carrot Salad (Not Spicy) image

Provided by AniSarit

Categories Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

2 lbs carrots, peeled
3 tablespoons olive oil, plus more
olive oil, for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon fresh ground black pepper
3 garlic cloves, thinly sliced
1 pinch cayenne pepper
3 tablespoons white wine vinegar (or champagne vinegar)

Steps:

Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
Drain and place carrots in an ice-water bath until cool.
Slice diagonally into 1/4-inch-thick rounds.
In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
For best results, refrigerate overnight and serve at room temperature.

Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2

Spicy Moroccan Carrot Salad image

Provided by threeovens

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs carrots
1/3 cup olive oil, plus extra to garnish
1 onion, minced
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chili, minced (and seeded, if you want less heat)
1 green onion, minced
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon preserved lemon, chopped (Quick Preserved Lemon)
kosher salt
2 1/2 cups fresh cilantro, coarsely chopped plus extra to garnish
1/2 cup Greek yogurt, chilled

Steps:

Peel carrots and dice them; place in a large saucepan and cover with salted water.
Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
Remove from heat and season liberally with salt, stir well, and let cool.
Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1