Taims Moroccan Carrot Salad Not Spicy Recipes

TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)

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.

MOROCCAN CARROT SALAD

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.

MOROCCAN SPICY CARROT SALAD

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.

MOROCCAN CARROT SALAD

Steps:

• Put the carrots in a saucepan with water to cover, bring to a boil and simmer about 15 minutes, until the carrots are tender but slightly firm. Drain the carrots and put in a bowl.
• Add the lemon juice and mix well. Combine the cumin, coriander, sugar and salt in a small dish, mix, then add to the carrots. Toss well. Season with pepper and fold in the olive oil and fresh coriander.
• Cover and allow to marinate at least six hours before serving.

SPICY MOROCCAN CARROT SALAD

Steps:

• Peel carrots and dice them; place in a large saucepan and cover with salted water.
• Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
• Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
• Remove from heat and season liberally with salt, stir well, and let cool.
• Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
• Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

MOROCCAN SPICY CARROT SALAD

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.