Taims Moroccan Carrot Salad Not Spicy Recipes

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MOROCCAN SPICY CARROT SALAD



Moroccan Spicy Carrot Salad image

Carrots are cut into thin, round pieces and cooked with the spices.

Provided by malak

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 pound carrots, peeled and sliced into thin rounds
2 cups water
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sweet paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon wine vinegar
½ teaspoon ground cumin
¼ cup cilantro leaves

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Steps:

  • Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
  • Stir vinegar and cumin through the carrot mixture.
  • Remove the pan from heat and set aside to allow salad to cool to room temperature.
  • Garnish with cilantro to serve.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 7.9 g, Fat 4.8 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 56.4 mg, Sugar 3.6 g

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 pounds carrots, peeled and cut across into 1/8-inch-thick slices
1 1/2 pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste

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Steps:

  • Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
  • Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 8 grams

TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)



Taim's Moroccan Carrot Salad (Not Spicy) image

Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.

Provided by AniSarit

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

2 lbs carrots, peeled
3 tablespoons olive oil, plus more
olive oil, for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon fresh ground black pepper
3 garlic cloves, thinly sliced
1 pinch cayenne pepper
3 tablespoons white wine vinegar (or champagne vinegar)

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Steps:

  • Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
  • Drain and place carrots in an ice-water bath until cool.
  • Slice diagonally into 1/4-inch-thick rounds.
  • In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
  • Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
  • For best results, refrigerate overnight and serve at room temperature.

Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2

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

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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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