Moroccan · Salad · Free recipe
Moroccan-Style Carrot Salad with Cumin
Tender carrot coins dressed with lemon and coriander.
- Active preparation
- 20 min
- Cooking
- 15-20 min
- Makes
- 4 side portions
- Additional time
- 15 min dressing rest
At the table
A home-kitchen version.
Tender cooked carrots take on a lemon, cumin and olive-oil dressing in this side dish. Garlic, paprika and coriander round out the seasoning without hiding the carrot's texture.
The carrots should hold their shape rather than collapse into puree. Allow the dressing rest specified in the recipe so they have time to take on the flavour.
The recipe
Moroccan-Style Carrot Salad with Cumin
Makes 4 side portions
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Saucepan; colander; serving bowl
Allergen notes
None in listed ingredients
Method
Cut uniformly. Slice peeled carrots into coins approximately 8 mm thick, cutting very large carrots into half-moons first. Similar sizes cook evenly. Measure the water into a saucepan and bring to a boil. The cooking water is drained later, not used as an unmeasured dressing ingredient.
Cook gently. Add carrots and simmer for 10-14 minutes, until a knife enters easily but the pieces retain their shape. Start checking early with thin carrots. The total cooking allowance includes bringing the measured water to a boil; older carrots may need the upper end of the range.
Drain completely. Tip into a colander and shake away excess water. Let steam escape for 2 minutes. Wet vegetables dilute the dressing, while drying them aggressively over high heat can break their edges. Transfer the warm, well-drained coins to a broad bowl.
Mix the dressing. Whisk olive oil, lemon juice, cumin, paprika and salt together. Add grated garlic and all the chopped coriander. Use a clean spoon and avoid undissolved spice clumps. This measured dressing contains no honey, orange-blossom water or additional vinegar.
Toss and rest. Fold the dressing through the warm carrots so every coin is coated. Leave for 15 minutes, tossing once halfway through. The rest allows seasoning to spread but is not a room-temperature storage method. If serving later, refrigerate in a shallow covered container.
Serve four portions. Divide the coins evenly and spoon over any dressing remaining in the bowl. Serve slightly warm or chilled. Do not add unlisted nuts or cheese when following this formula. Keep leftovers refrigerated and use within three days, taking out only the amount needed.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Cut the carrot pieces consistently so they become tender at a similar rate.
- Drain well before dressing; excess cooking water dilutes the lemon and spices.
Common questions
How soft should the carrots be?
Tender enough to take on the dressing, but still intact. Stop before they become soft enough to crush into puree.
Can I skip the dressing rest?
The source recipe includes a 15-minute rest for the dressed carrots. Include it in your serving plan.
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A Taste of Morocco
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