Moroccan Spicy Carrot Salad

Moroccan Spicy Carrot Salad

15
malak 1

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

Ingredients

1 h 5 m servings 74 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Stir vinegar and cumin through the carrot mixture.
  3. Remove the pan from heat and set aside to allow salad to cool to room temperature.
  4. Garnish with cilantro to serve.
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Reviews

15
  1. 16 Ratings

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I left out the cayenne, changed vinegar to twice the amount with lemon juice. Big problem with method which I changed completely. Spices like cumin and paprika need to be fried in the olive oil ...

Wow, I think these were the best tasting carrots that I have ever had! Extremely flavorful and such interesting flavors at that. I thought maybe with the cayenne and paprika that these might be ...

Quite a winner with great balance of flavors and I love a new way to cook a healthy vegetable side dish that even my picky husband who doesn't like carrots but got 2nds of this and said it was a...

Lovely! That vinegar (I used apple cider vinegar) gives it such a cool kick. I couldn't stop eating these!

I'm always looking for new ways to serve carrots and I'll happily add this to my rotation. I overdid the vinegar (bottle slipped) so they were a tad acidic, but still quite good. Thanks, Malak!

Very tasty. the first time I made them I doubled everything but it was too much liquid so I stopped doubling the water.

I had a version of this at a Moroccan restaurant and was trying to duplicate it. I made three mistakes, and will try it again as written. First, I only had balsamic vinegar, which made the app...

I have made these about 10 times. The first time I made it, I tasted it and tasted it until it was gone! I have made them per the original recipe and with Carols suggested changes. I like the le...

These carrots are fabulous. I was cooking an African dinner & needed a vegetable to serve. I cut the recipe in half because I was a little skeptical as to whether or not they would get eaten. Th...