Moroccan carrots
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A warm, spicy Moroccan-style dressing gives this raw carrot salad an indescribable flavor. The carrots are sliced diagonally into thin rounds (preferably using a mandoline) and tossed with a dressing of spices sautéed in olive oil and lemon juice. Cumin, paprika, cayenne pepper, cinnamon, and garlic combine to create a stunning bouquet of flavors and aromas, with notes ranging from slightly spicy to sweet. Serve this Moroccan carrot salad, sprinkled with fresh parsley, as a side dish with meat dishes. It's delicious, healthy, and quick.
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Recipe:
Thinly slice 3 large carrots and place in a bowl. Toast in a dry frying pan over medium-high heat, stirring, with 0.5 teaspoon each of ground cumin and sweet paprika and a pinch of cinnamon and cayenne pepper until fragrant, 1 minute.
Whisk in 2 tablespoons of olive oil, then stir in 1 tablespoon of lemon juice. When the liquid comes to a boil, add 1 small grated garlic clove and cook, shaking the pan, for 15-20 seconds. Pour the hot dressing over the carrots and toss. Add 1/4 cup of chopped parsley, season with salt and pepper to taste, and toss. Serve with harissa, if desired.
Recipes with similar ingredients: carrot, harissa sauce, lemon juice, cumin, paprika
Author of the recipe - Katie Lee is an American food writer and television food critic.
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