Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Yield: Serves Four to Six
Cuisine: Moroccan
Ingredients: 3–4 garlic cloves, chopped; 3–4 carrots, thinly sliced; pinch of sugar; salt and ground black pepper; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves or a mixture of coriander and parsley; 15–30 ml/1–2 tbsp red wine vinegar or fruit vinegar, such as raspberry; 1.5 ml/¼ tsp ground cumin, or to taste; juice of ½ lemon; 30–45 ml/2–3 tbsp extra virgin olive oil

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The principal ingredient of a Moroccan carrot salad can be either raw or cooked, grated, sliced or chopped. This version flavours finely-sliced cooked carrots with a cumin and coriander vinaigrette, and would be served by both Sephardim and a Shkenazim.

Ingredients

3–4 carrots, thinly sliced
pinch of sugar
3–4 garlic cloves, chopped

Africa
Morocco
Gluten-free
Vegan
Mediterranean

Method

Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain, leave for a few moments to dry, then put in a bowl.
Add the sugar, garlic, cumin, lemon juice, olive oil and vinega