Editor’s Note: This easy Moroccan Carrot salad is cooked but served cold, tossed with lemon, cumin and herbs. So savory and delicious, you will love it.
Moroccan Carrot Salad
Servings
6 Servings
Ingredients
- 1 pound peeled carrots
- 1/4 cup oil
- 1/4 cup lemon juice
- 1/8 cup freshly crushed garlic about 8 cloves
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- Pinch of black pepper
Instructions
- Simmer carrots for 10 minutes. Drain, cool, and slice into 1⁄2 inch coins.
- In a small bowl, mix the rest of the ingredients and then pour dressing over carrots.
- Refrigerate, covered, until ready to serve.
This recipe qualifies as Kosher For Passover as cumin is NOT KITNIYOT.
My mother-in-law’s family recipe from Algeria/Tunisia adds Caraway Seeds!
Additionally, the garlic is sliced, not crushed, and the carrots are not tossed in the stressing, but slowly cooked in the dressing (minus parsley/cilantro) plus water to cover until soft to taste and then drained. The caraway offers a wonderful, unique flavor.
thank you 🙂
These were delicious! definitely worth making as a yummy attractive side dish