Moroccan Carrot Salad – Steph Gaudreau

Moroccan Carrot Salad is a simple but flavor-packed side dish. It’s an inexpensive salad that takes just minutes to make. This recipe makes a moderate amount that will serve four, but you can easily double it for a party or BBQ.

This Moroccan Carrot Salad recipe was part of my food collaboration with Mel Joulwan. It first appeared in a past issue of Paleo Magazine. The flavors in this salad were inspired by North Africa.

The salad starts out with a simple base of sliced carrots. To that, you’ll add warm spices like paprika, cumin, and cinnamon. A pinch of cayenne brings just a hint of heat. And you’ll dress it with lemon juice and olive oil.

Making this salad takes almost no time at all. Do you have to peel the carrots? That’s really up to you. Give them a good scrub, and you can make this Moroccan Carrot Salad without peeling the roots.

To give the flavors in this salad time to meld and come together, you’ll want to chill the salad after the carrots are cooked. From there, you can serve the salad straight out of the fridge or bring it to room temperature.

If you’re pressed for time, you could eat this hot. It won’t be as salad-like or refreshing but it will still be delicious.

When temps heat up in the summer, cold salads are my go-to meal builders. They’re refreshing and keep the house cool. Serve them up with a side of grilled protein, and you’re in business. Here are a few of my favorites:

Source: Stephgaudreau.com

Powered by NewsAPI.org

Keywords:

Moroccan cuisine • Carrot salad • Moroccan cuisine • Carrot salad • Flavor • Side dish • Recipe • Barbecue • Moroccan cuisine • Carrot salad • Recipe • Food • Salad • North Africa • Salad • Carrot • Spice • Paprika • Cumin • Cinnamon • Cayenne pepper • Lemon • Olive oil • Salad • Carrot • Moroccan cuisine • Carrot salad • Carrot • Refrigerator • Room temperature • Vegetable oil • Salad • Grilling • Protein (nutrient) •