Moroccan Carrot Salad With Cinnamon Recipes

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MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

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-STYLE CARROT SALAD



Moroccan-Style Carrot Salad image

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

water
Kosher salt
2 lb carrots, peeled and cut into medallions
1 celery stalk, chopped
3/4 tsp harissa spice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 to 2 garlic cloves, minced
1 celery stick finely chopped
1/2 cup chopped fresh cilantro (mint or parsley would work as well)
1 to 2 tbsp fresh lemon juice
3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
3 tbsp toasted sesame seeds, optional

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 CARROT AND CINNAMON SALAD



Moroccan Carrot and Cinnamon Salad image

Make and share this Moroccan Carrot and Cinnamon Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Moroccan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb carrot, cut into 1/4 inch strips
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons oil
1 garlic clove, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon parsley, dried
1/4 teaspoon ground cinnamon

Steps:

  • Place a steamer rack in the bottom of a medium saucepan.
  • Add enough water to come almost up to the bottom of the rack.
  • Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender crisp. Drain.
  • Place carrots in a medium bowl.
  • While carrots are cooking, combine remaining ingredients in a small bowl.
  • Mix well. Spoon over hot carrots, tossing until carrots are well coated.
  • Chill several hours or overnight to blend flavors.
  • Mix before serving.
  • Cook time does not include chilling time.

MOROCCAN CARROT SALAD WITH CINNAMON



Moroccan Carrot Salad with Cinnamon image

This Moroccan Carrot Salad is a simple and easy recipe that can be made in only a few minutes! This recipe uses a citrus cinnamon dressing that adds great flavor.

Provided by Victoria Luma

Number Of Ingredients 9

3.125 pounds Carrots, peeled and grated ((3 pounds, 2 ounces))
8 ounces Raisins or dried cherries
⅜ cup Fresh Orange Juice
¼ cup Fresh Lemon Juice
1.33 tablespoons Fresh Orange Zest ((1 tablespoon, 1 teaspoon))
2 tablespoons Brown Sugar
1 teaspoon Salt, kosher
1 teaspoon Cinnamon, ground
1 cup Vegetable Oil (or Olive oil)

Steps:

  • Combine grated carrots, dried raisins, or cherries in a large mixing bowl and set aside.
  • Combine orange juice, lemon juice, orange zest, brown sugar, salt and cinnamon in the bowl of a mixer. Mix on medium speed, using a wire whip, until well blended. Or, with a whisk, mix by hand in a mixing bowl.
  • Slowly add the olive oil while mixing; whisk until well combined.
  • Pour the citrus cinnamon dressing over the grated carrot mixture and mix until carrots are well coated with dressing.
  • Serve chilled.

Nutrition Facts : ServingSize 0.25 cup, Calories 67 kcal, SaturatedFat 0.68 g, Sodium 66.84 mg

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds large carrots, peeled
3 tablespoons olive oil
1 tablespoon harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for topping

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



Moroccan Carrot Salad image

Cumin and cayenne give this bright orange salad its bite.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup shelled pistachios
Coarse salt and ground pepper
1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
1/4 cup raisins
3 tablespoons lemon juice (from 1 lemon)
2 garlic cloves, mashed to a paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
1/4 cup fresh cilantro leaves

Steps:

  • Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
  • In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
  • In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
  • Add carrots, pistachios, and cilantro to dressing; toss to combine.

Nutrition Facts : Calories 214 g, Fat 11 g, Fiber 6 g, Protein 4 g

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