Best 2 Moroccan Spicy Carrot Salad Recipes

Embark on a culinary journey to Morocco with this tantalizing Spicy Carrot Salad recipe. This vibrant dish captures the essence of Moroccan cuisine, blending sweet, savory, and spicy flavors to create a symphony of tastes. With a base of tender carrots, this salad is elevated by a medley of aromatic spices, including cumin, coriander, paprika, and cayenne pepper. A drizzle of tangy lemon juice and a showering of fresh cilantro add a refreshing brightness, while a sprinkle of toasted sesame seeds adds a nutty crunch.

Accompanying this Spicy Carrot Salad recipe are three additional Moroccan culinary gems. Indulge in the richness of Slow Cooker Moroccan Chicken Tagine, a fragrant stew featuring tender chicken nestled in a flavorful tomato-based sauce. Experience the delightful fusion of sweet and savory in Moroccan Carrot and Orange Salad, a refreshing medley of carrots, oranges, and a hint of cinnamon. And for a delectable breakfast or brunch, try Moroccan Pancakes with Honey Butter, soft and fluffy pancakes drizzled with a luscious honey butter sauce.

Each recipe in this culinary exploration offers a unique taste of Morocco, inviting you to savor the diverse flavors and aromas of this vibrant North African cuisine. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes are sure to delight your taste buds and transport you to the heart of Morocco. So, gather your ingredients, prepare your taste buds, and embark on this delicious journey through Moroccan cuisine.

Here are our top 2 tried and tested recipes!

MOROCCAN SPICY CARROT SALAD

Moroccan Spicy Carrot Salad image

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

Provided by malak

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and sliced into thin rounds
2 cups water
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sweet paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon wine vinegar
½ teaspoon ground cumin
¼ cup cilantro leaves

Steps:

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

Nutrition Facts : Calories 74.1 calories, Carbohydrate 7.9 g, Fat 4.8 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 56.4 mg, Sugar 3.6 g

TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)

Taim's Moroccan Carrot Salad (Not Spicy) image

Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.

Provided by AniSarit

Categories Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots, peeled
3 tablespoons olive oil, plus more
olive oil, for sauteing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon fresh ground black pepper
3 garlic cloves, thinly sliced
1 pinch cayenne pepper
3 tablespoons white wine vinegar (or champagne vinegar)

Steps:

Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
Drain and place carrots in an ice-water bath until cool.
Slice diagonally into 1/4-inch-thick rounds.
In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
For best results, refrigerate overnight and serve at room temperature.

Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2

Tips:

For the best flavor, use fresh, crisp carrots.
If you don't have cumin or coriander, you can substitute 1 teaspoon of ground ginger.
If you like a spicy salad, add an extra pinch of cayenne pepper.
For a sweeter salad, add a tablespoon of honey or maple syrup.
Serve the salad immediately or chill it for later.

Conclusion:

This Moroccan spicy carrot salad is a delicious and healthy side dish or appetizer. It's easy to make and packed with flavor. The combination of sweet carrots, spicy cumin and coriander, and tangy lemon juice is sure to please everyone at your table.

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