MOROCCAN CARROT SALAD
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.
MOROCCAN DATE, ORANGE AND CARROT SALAD
From the cookbook Mediterranean Food of the Sun. I ordered orange blossom water from Amazon and then saw a recipe here recipe #110957.
Provided by susie cooks
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
- Peel and segment the oranges and arrange them around the carrots.
- Place the dates on top and then sprinkle with the almonds.
- Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
- Serve chilled.
Nutrition Facts : Calories 96.4, Fat 4.8, SaturatedFat 0.4, Sodium 168.9, Carbohydrate 12.7, Fiber 3.2, Sugar 8, Protein 3
MORROCAN GRATED CARROT SALAD WITH ORANGE
Make and share this Morrocan Grated Carrot Salad With Orange recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon juice, olive oil, sugar, orange water, and salt;
- pour over grated carrots.
- Toss well.
- Arrange on plates.
- Garnish with peeled orange slices.
Nutrition Facts : Calories 105, Fat 1.6, SaturatedFat 0.2, Sodium 669.8, Carbohydrate 23.3, Fiber 5.5, Sugar 14.5, Protein 2
MOROCCAN CARROT SALAD
This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!
Provided by Engrossed
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
- Mix all ingredients together in a bowl.
- Let sit at room temperature for at least 1 hour for best flavor.
- Refrigerate leftovers.
Nutrition Facts : Calories 141, Fat 7, SaturatedFat 1, Sodium 54.1, Carbohydrate 20.8, Fiber 2.8, Sugar 13.7, Protein 1.1
MOROCCAN CARROT SALAD
Steps:
- In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
- For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
- Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
MOROCCAN CARROT SALAD
Steps:
- Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
MOROCCAN CARROT SALAD
Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 10
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.
MOROCCAN-STYLE CARROT SALAD
Provided by John Willoughby
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
- Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 277 milligrams, Sugar 11 grams
MOROCCAN CARROT SALAD
Cumin and cayenne give this bright orange salad its bite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
- In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
- In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
- Add carrots, pistachios, and cilantro to dressing; toss to combine.
Nutrition Facts : Calories 214 g, Fat 11 g, Fiber 6 g, Protein 4 g
MOROCCAN CARROT SALAD
This is yummy! Sweet and spicy. Use more pepper flakes if you want it spicier. Serve it either for lunch or a light side dish. This might also be good over brown rice.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 166.6, Fat 13.8, SaturatedFat 1.9, Sodium 354.9, Carbohydrate 11, Fiber 3.1, Sugar 4.9, Protein 1.1
MOROCCAN COOKED CARROT SALAD
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.
MOROCCAN CARROT-BLOOD ORANGE SALAD
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees.
- Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
- Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
- Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
- Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams
MOROCCAN CARROT SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
- Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 8 grams
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by Caryn Gale
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grate carrots.
- Drizzle carrots with olive oil to coat.
- Sprinkle with cumin and sugar and toss.
- Add chopped fresh parsley and a sprinkle of lemon juice before you serve.
Nutrition Facts : Calories 24.8, Fat 0.4, SaturatedFat 0.1, Sodium 26.3, Carbohydrate 5.3, Fiber 1.1, Sugar 3.4, Protein 0.4
MOROCCAN RAW CARROT SALAD
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.
Provided by Gil Marks
Categories Salad Vegetable Appetizer Side No-Cook Quick & Easy Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
- VARIATIONS
- Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
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- In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt.
- In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
- Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.
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