Raw Vegan Moroccan Carrot Salad Recipes

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MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.

Provided by Panning The Globe

Categories     Salad

Time 15m

Yield 10

Number Of Ingredients 11

Carrots
2 pounds carrots, peeled and shredded in a food processor.
3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
Dressing
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 1 1/2 lemons)
2 garlic cloves, finely chopped (1 teaspoon)
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Parsley sprigs to garnish

Steps:

  • Put shredded carrots and chopped parsley in a large bowl
  • Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
  • Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
  • Note: This salad can be stored in an airtight container in the fridge for several days.

Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg

MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.

Provided by Panning the Globe

Categories     Salad     Healthy     Vegan     Budget-Friendly     Vegetarian     Low-Carb     Paleo     Whole30     Pescatarian     Low-Calorie     30 or Less     Kid-Friendly     Easy     Dairy-Free     Shellfish-Free     Raw     Beginner     Gluten-Free     Egg-Free     Soy-Free     Fall     Food Processor     Fish-Free     Fridge     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free

Time 20m

Yield 10

Number Of Ingredients 8

2 pound Carrot
3 tablespoon Italian Flat-Leaf Parsley
1/4 cup Olive Oil
1 1/2 Lemon
2 clove Garlic
1 teaspoon Salt
1 teaspoon Ground Cumin
1/8 teaspoon Cayenne Pepper

Steps:

  • Put Carrot (2 pound) and Italian Flat-Leaf Parsley (3 tablespoon) in a large bowl.
  • Make dressing: Whisk Lemon (1 1/2), Garlic (2 clove), Salt (1 teaspoon), Ground Cumin (1 teaspoon), and Cayenne Pepper (1/8 teaspoon). Keep whisking while slowly adding the Olive Oil (1/4 cup) to emulsify the ingredients.
  • Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!

Nutrition Facts : Calories 9 calories, Protein 0.1 g, Fat 0.6 g, Carbohydrate 1.0 g, Fiber 0.3 g, Sugar 0.5 g, Sodium 30.5 mg, SaturatedFat 0.1 g, Cholesterol 0 mg, UnsaturatedFat 0.4 g

RAW VEGAN MOROCCAN CARROT SALAD



Raw Vegan Moroccan Carrot Salad image

Today I made a Raw Moroccan Carrot Salad which I found posted on thesunnyrawkitchen.blogspot.com. When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com **Cook time is really refrigeration time**

Provided by happybella

Categories     Vegetable

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb carrot, coarsely grated (about 4 cups)
1/4 cup extra virgin olive oil
3 -4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
2 -4 garlic cloves, mashed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon sumac
1 pinch salt
about 1/2 teaspoon harissa (or 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne(I used cayenne because I didn't)

Steps:

  • In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld. Served chilled or at room temperature.

MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.

Provided by Gil Marks

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Quick & Easy     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 5 to 6 servings

Number Of Ingredients 9

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

Steps:

  • In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
  • VARIATIONS
  • Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

MOROCCAN CARROT SALAD WITH DATES AND YOGURT (VEGAN-FRIENDLY)



Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly) image

I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: http://www.food.com/recipe-finder/condiments-etc/ras-el-hanout. I use this one: Recipe #205185.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 -8 carrots, grated (I used standard orange, indigo and yellow carrots)
1/4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes)
3 large dates, chopped small (I used a combo of medjool and deglet noor dates)
lettuce leaf
1 lemon, juice and zest of
1 -2 tablespoon honey (Local honey is best! I had to warm the honey a little to make it easier to whisk.)
2 tablespoons extra virgin olive oil
1 -2 teaspoon orange flower water, to taste
1 teaspoon ras el hanout spice mix
1/4 cup greek style plain yogurt
3 -4 tablespoons of fresh mint, minced (save a few leaves for garnish)

Steps:

  • Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
  • Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
  • Serve immediately or cover and chill.
  • Garnish with a few sliced almonds and fresh mint leaves before serving.
  • If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.

Nutrition Facts : Calories 175.1, Fat 10.4, SaturatedFat 1.5, Cholesterol 2, Sodium 72.1, Carbohydrate 20.2, Fiber 4, Sugar 13.3, Protein 2.9

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