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Morrocan Carrot Salad

Morrocan Carrot Salad recipe image
This Moroccan-inspired carrot salad transforms simple peeled carrots into a flavorful side dish. The carrots are gently cooked until just tender, then tossed in a bright vinaigrette of olive oil, lemon juice, honey, cumin, and a hint of cayenne. Fresh mint adds a cool, herbaceous finish that balances the warmth of the spices. It&# 226;€™s a colorful, vegan-friendly option that’s perfect for picnics, lunch boxes, or as a light accompaniment to grilled meats or seafood. The flavors deepen as it sits, making it a great make-ahead dish.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 61.5
Dietary: Gluten-free, Vegetarian
Description
This Moroccan-inspired carrot salad transforms simple peeled carrots into a flavorful side dish. The carrots are gently cooked until just tender, then tossed in a bright vinaigrette of olive oil, lemon juice, honey, cumin, and a hint of cayenne. Fresh mint adds a cool, herbaceous finish that balances the warmth of the spices. It&# 226;€™s a colorful, vegan-friendly option that’s perfect for picnics, lunch boxes, or as a light accompaniment to grilled meats or seafood. The flavors deepen as it sits, making it a great make-ahead dish.
Ingredients
  • 6 medium carrots, peeled and sliced into 1/4-inch rounds
  • 2 cups water
  • 1/4 tsp cayenne pepper
  • 3 tsp ground cumin
  • 1 tbsp honey
  • 3 tsp fresh lemon juice
  • 1/3 cup olive oil
  • 1 cup mint leaves, washed and chopped
  • to taste salt and pepper
Directions
  1. 1
    Place sliced carrots in a saucepan with 2 cups of water. Cover and bring to a boil. Reduce heat and simmer for approximately 6 minutes, or until carrots are just tender.
  2. 2
    Drain any excess water from the carrots.
  3. 3
    In a medium bowl, whisk together cayenne pepper, ground cumin, honey, lemon juice, and olive oil until well combined.
  4. 4
    Add the warm drained carrots to the bowl with the vinaigrette. Toss gently to coat evenly.
  5. 5
    Fold in the chopped mint leaves.
  6. 6
    Season with salt and pepper to taste.
  7. 7
    Serve warm or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 61.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 103.5mg5%
Total Carbohydrate 15.0g5%
Dietary Fiber 4.2g17%
Sugars 7.1g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the honey with maple syrup or agave nectar.

The salad tastes even better after chilling for 30 minutes to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Adjust the cayenne pepper to control the heat level; start with less if you prefer a milder dish.

Keywords: carrot, carrots, moroccan, salad, cumin, mint, vegan, side dish, lemon, honey, cayenne, olive oil, mediterranean, healthy, quick, easy, vegetable, gluten-free
Read it online: https://www.chefs-mate.com/recipe/morrocan-carrot-salad/