MOROCCAN RAW CARROT SALAD

map of Africa, showing Morocco

shredded-carrot-saladSometimes you don’t have to work that hard to make something great.  This Moroccan raw carrot salad is an extremely simple dish that can be thrown together in minutes and it’s healthy, beautiful and delicious.  Serve it as a colorful, piquant side dish with lamb, beef or fish.  Or serve it as a luncheon salad, over lightly-dressed greens with crumbled Feta cheese on top.

Carrots ready for shredding in the food processorI hope you all had an enjoyable Thanksgiving – a break from work, some time with family, and lots of delicious food. The Thanksgiving feast always satisfies my appetite for the rich hearty comfort food of the season.  It probably has to do with the combination of sunlight deprivation and an evolutionary need to bulk up for the cold winter that leads many of us to crave heavy, rich, warm and inviting dishes.  I’m looking forward to many wonderful roasts and stews in the coming months, but I’m also happy to have this healthy festive salad to throw into the mix.

MOROCCAN RAW CARROT SALAD
 
Prep time
Cook time
Total time
 
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices
Author:
Recipe type: Salad, Side Dish
Cuisine: Morrocan
Serves: 10
Ingredients
  • Carrots
  • 2 pounds carrots, peeled and shredded in a food processor.
  • 3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
  • Dressing
  • ¼ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice (about 1½ lemons)
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • Parsley sprigs to garnish
Instructions
  1. Put shredded carrots and chopped parsley in a large bowl
  2. Make dressing Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
  3. Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
  4. Note: This salad can be stored in an airtight container in the fridge for several days.

 

Comments

  1. Rob Wilstein says

    Lisa, I made your eggplant parmigian for my son and his new fiancee! over Thanksgiving visit and it was a hit. Delicious, thanks, Rob

  2. margie perse says

    Hi, I made your goat cheese, onion and fig appetizer for guests last week. Everyone
    was wowed– including me. Thanks.
    Margie

  3. margie perse says

    Lisa, I made your goat cheese, fig and onion spread as an appetizer over the weekend.
    It was perfectly delicious.
    Thanks
    Margie

  4. Beverly Waite Greenberg says

    Lisa…a must try…I’m always looking for nice side dishes instead of the same old, same old I’ve been making for years…loving the recipes and your photograpy is beautiful!

  5. jennifer says

    I’m making your carrot salad for the third time this week. Addictive! Kids just asked me to make it tonight for their lunch tomorrow. Yumm

  6. jennifer says

    I keep coming back to this recipe – sometimes just for the dressing. It’s become my go-to salad dressing. Also really good on chopped celery.

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