in Africa, Morocco

Moroccan carrot salad

updated

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • ½ tsp paprika powder, hot
  • n. B. Pfeffer
  • 1 tsp sugar
  • n. B. Parsley, flat, chopped
  • n. B. Coriander greens, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Salad or vegetable side dish

Peel the carrots and slice them lengthwise into 1/2 cm thick slices. Boil in salted water for 10 minutes. Drain and set aside. In the meantime, prepare the dressing. Mix all the other ingredients except the herbs well. Toss the warm carrots with the dressing. Season with salt and pepper, if desired. Add chopped parsley and cilantro. Serve as a salad or as a vegetable side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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