Moroccan Spiced Carrot Salad Recipes

Steps:

• Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

Steps:

• Toss all ingredients in a large bowl.
• Chill until ready to serve.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

Steps:

• Peel carrots and dice them; place in a large saucepan and cover with salted water.
• Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
• Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
• Remove from heat and season liberally with salt, stir well, and let cool.
• Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
• Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

Steps:

• Place carrots and onions in a medium serving bowl.
• In a separate bowl, combine remaining ingredients.
• Toss with the carrots.
• Serve cold or at room temperature.

Steps:

• Cook carrots in large pot for approximately 15 minutes.
• DON'T overcook carrots, they should remain firm.
• Allow carrots to cool.
• Cut them into 1/2 inch thick slices. Mix remaining ingredients in bowl. Pour over carrots Marinate carrots overnight in refrigerator.