Moroccan Carrot Salad With Cinnamon Recipes
MOROCCAN CARROT SALAD WITH CINNAMON
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
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-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 SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.
Provided by WiGal
Categories Salad Dressings
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the carrots on the large holes of a box grater.
- Cook carrots for 2 minutes--optional step.
- Toss with only 1/4 cup of the dressing,.
- Garnish with nuts, raisins, and pine nuts if desired, and serve.
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