Moroccan Carrot Salad with Cumin and Garlic
Carrots barely softened, then dressed warm with garlic, cumin, paprika and lemon so they take up the flavour as they cool.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 6
- Difficulty
- Easy
This is one of the small dishes that opens a Moroccan meal. Carrots are cooked just past raw, then dressed while still warm — which is the whole trick, because a warm carrot absorbs a dressing and a cold one sits in it.
It takes fifteen minutes and improves for two days in the fridge, which makes it the most useful thing in this category.
Ingredients
Makes 6 servings
Instructions
Cook the carrots
Boil the carrot rounds in salted water for 8 to 10 minutes, until a knife goes in with a little resistance. Overcooked carrots fall apart in the dressing.
Make the dressing
While they cook, whisk the garlic, cumin, paprika, cayenne, olive oil, lemon juice and salt together in a bowl.
Dress warm
Drain the carrots well and tip them into the dressing while still hot. Turn gently to coat and leave to cool for 20 minutes, turning once more.
Finish
Stir through the parsley, taste for salt and lemon, and serve at room temperature.
Cook’s notes
- For a sweeter version common in the south, add a tablespoon of orange juice and a pinch of cinnamon to the dressing.
- Keeps 3 days refrigerated. Take it out 20 minutes before serving.
Recipe information
- Prep time
- 10 min
- Cook time
- 10 min
- Total time
- 20 min
- Servings
- 6
- Calories
- 110 kcal per serving
- Cuisine
- Moroccan
- Course
- Salad
- Difficulty
- Easy
- Keywords
- moroccan carrot salad, carrot salad cumin, moroccan salad recipe
Nutrition is an estimate per serving, calculated from the ingredient list. Values vary with brands, cuts and portion size.
Frequently asked questions
Can I serve this raw?
More Moroccan recipes
Taktouka — Moroccan Roasted Pepper and Tomato Salad
Charred green peppers and tomato simmered with garlic and paprika into a soft, sweet cooked salad eaten with bread.
Zaalouk — Moroccan Smoky Aubergine and Tomato Salad
Aubergine and tomato cooked down with garlic, cumin and paprika until jammy and smoky, served warm or cold with bread.
Moroccan Vegetable Tagine with Chickpeas
Root vegetables, chickpeas and apricots layered in a tagine with ginger, turmeric and preserved lemon, cooked until the sauce thickens around them.
Moroccan Avocado Smoothie — Jus d'Avocat
The thick, cold avocado and milk drink sold at every Moroccan juice bar, sweetened with dates and dusted with cinnamon.