SaladSide DishAppetizer

Spicy Carrot Salad

Name: Spicy Carrot Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 500 g carrot peeled and sliced into 1cm rounds; 3 tbsp extra virgin olive oil; 3 tbsp lemon juice freshly squeezed; 2 clove garlic finely minced; 1 tsp ground cumin; 1 tsp sweet paprika; 0.25 tsp cayenne pepper or more, to taste; 0.25 tsp ground cinnamon; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 15 g fresh parsley finely chopped; 15 g fresh cilantro finely chopped; 1 tsp maple syrup (optional)

A vibrant and refreshing Moroccan-inspired salad featuring tender carrots tossed in a zesty, spiced vinaigrette. It's a simple and healthy side dish that gets better as it marinates, perfect for making ahead.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 162 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

500 gcarrot, peeled and sliced into 1cm rounds
15 gfresh parsley, finely chopped
15 gfresh cilantro, finely chopped

dressing

3 tbspextra virgin olive oil
3 tbsplemon juice, freshly squeezed
2 clovegarlic, finely minced
1 tspground cumin
1 tspsweet paprika
0.25 tspcayenne pepper, or more, to taste
0.25 tspground cinnamon
0.5 tspsalt
0.25 tspblack pepper, freshly ground
1 tspmaple syrup(optional)

Equipment

pot · colander · cutting board · knife · whisk · small bowl · large mixing bowl

The method

Step by step

1
Place the sliced carrots in a medium pot and add enough cold water to cover them completely. Add a pinch of salt.
About 1 min
2
Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer.
About 3 min
3
Cook until the carrots are tender when pierced with a fork but not mushy, which should take about 6-8 minutes.
About 7 min
Cook’s note: The final texture should have a slight bite, not be completely soft.
4
While the carrots are cooking, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, all spices, salt, pepper, and optional maple syrup in a small bowl.
About 3 min
Cook’s note: Making the dressing while the carrots cook saves time.
5
Drain the cooked carrots thoroughly in a colander and transfer them to a large mixing bowl.
About 1 min
6
Pour the prepared dressing over the warm carrots.
About 1 min
Cook’s note: The warm carrots will absorb the dressing more effectively.
7
Add the chopped fresh parsley and cilantro, then gently toss everything to combine.
About 1 min
8
Cover the bowl and let the salad rest for at least 30 minutes at room temperature to allow the flavors to meld together.
About 30 min
Cook’s note: For even better flavor, you can refrigerate it for a few hours or overnight.
9
Serve the salad at room temperature or chilled.

Per serving

Nutrition

67%Score

Calories: 162kcal
Protein: 2g
Carbs: 16.6g
Fat: 10.9g
Fibre: 4.4g
Sugar: 7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

This salad is best served chilled or at room temperature.