Moroccan Carrot Salad. Perfectly warm and delicious salad highlighting carrots tossed in fragrant spices and harissa paste. Drizzle generously with olive oil and top with crushed peanuts to add the final touch. Flavorful and nutritious!
Without a doubt, homemade meals are actually the best way to add a healthy touch to your life. Nutrient-rich ingredients like vegetables, fruits and lean protein all play a vital role on a healthy dinner table.
When it comes to healthy eating, I believe you can’t go wrong with refreshing and delicious salads - like this Moroccan carrot salad. Digging into the goodness of vibrant carrots, aromatic spices, fresh herbs and crunchy peanuts. Nutritious and delicious!
How To Make Moroccan Carrot Salad
Start with slicing the carrots into one-inch thick circles or semi-circles. Make sure you cut them evenly. The next step is cooking these sliced carrots in salted water. Once cooked, drain and set aside. We’ll add these carrots to sautéed spices in the final stage of the cooking process.
Next up, heat a little olive oil and cook finely chopped onions until they are soft. Quickly stir fry some chopped garlic cloves and sauté ground spices like paprika, ground coriander and ground cumin.
The one key ingredient that adds extra flavor to this Moroccan carrot salad is harissa paste. A traditional paste combining fragrant spices to level up the flavors. Even though harissa paste is not a part of the traditional carrot salad, I highly recommend adding it to make it extra delicious. Honestly, it makes a huge difference to the flavor and taste of this dish.
Finally, add in the cooked carrots, raisins and a dash of lemon juice. Toss. And you’re done!
I like to serve this Moroccan carrot salad over a bed of cool yogurt. It adds a nice contrast to the spicy salad.
Perfect warm salad for cooler months.
More Salad Recipes:
- Carrot Kosambari | Indian Carrot Lentil Salad
- Kachumber | Indian Cucumber Salad
- Mediterranean Chickpea Salad
- Spicy Pasta Salad with Balsamic Vinaigrette
- Soba Noodle Salad
- Baked Kale Chips Salad
- Chana Chat | Healthy Chickpea Salad
- Challas | Sarlas | Kerala Onion Salad
- Tandoori Chicken Salad
Moroccan Carrot Salad | Video
Ingredients
- 2 and ½ cups carrots cut into ½-inch thick circles
- Water
- 2 tablespoons olive oil
- ¼ cup finely chopped onions
- 2 garlic cloves peeled and chopped
- 1 teaspoon paprika
- 1 teaspoon harissa paste
- 1 teaspoon ground cumin cumin powder
- ½ teaspoon ground coriander coriander powder
- Juice from 1 lemon
- 2 tablespoons raisins
- 2 tablespoons chopped coriander cilantro leaves
- 1 tablespoon chopped parsley
- Salt to taste
To serve:
- Olive oil
- Natural or Greek yogurt
- Peanuts crushed (optional)
Instructions
- Boil water in a large saucepan. Season with salt. Add carrots. Cook for about 4-5 minutes or until tender. Drain. Set aside.
- Heat oil in a frying pan over medium-high heat. Add onions. Sauté, stirring, for 2-3 minutes or until the onions are soft and translucent.
- Add garlic. Sauté, stirring, for 1 minute or until fragrant.
- Add paprika, harissa paste, ground cumin, ground coriander and lemon juice. Stir fry for 1 minute.
- Add cooked carrots, raisins, coriander (cilantro) leaves and parsley. Toss.
- To serve, spread a serving plate with yogurt. Top with carrot salad.
- Drizzle with olive oil. Sprinkle with crushed peanuts.
- Serve with your favorite roast.
Video
Nutrition
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Trudy says
Just love your dishes
Annie says