Moroccan Spicy Carrot Salad

Moroccan Spicy Carrot Salad

12
malak 1

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

Ingredients 1 h 5 m {{adjustedServings}} servings 74 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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 12

  1. 12 Ratings

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Kristen B.
5/7/2012

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 too spicy, but they came out perfect. And while it takes a little while for the carrots to cook, it is so easy because a lot of the time is just waiting, and you can do other things during that time. My whole family loved these carrots so I know I will be making them again sometime soon. Thanks for the recipe, Malak!

Carol Scanland
5/2/2012

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 to develop full flavour. So I did that and added garlic in at the last and fried 30 seconds. Added oil mix to lemon juice and added cilantro. Put al dente carrots in warm from the pot, draining the water first. Salad needs to marinate a few hours at room temp to develop full flavour. Will add some onion to dressing next time, about 3T minced onion will go in with the garlic to the dressing.

v~
3/28/2013

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 keeper.