Carrot and Raisin Salad Moroccan Style

⏱ 30 mins 🍽 3 cups 🏷 Moroccan

This Moroccan carrot salad offers a unique blend of sweet and savoury flavours. Baby carrots are cooked until crisp-tender, then tossed with plump raisins, fresh parsley, and a spiced lemon dressing featuring paprika, cumin, cinnamon, and a hint of cayenne. Chilling allows the flavours to meld beautifully. It's a refreshing side dish that's especially welcome in winter when other fresh produce is scarce or costly.

Carrot and Raisin Salad Moroccan Style

Ingredients

  • 1 lb baby carrots
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1/4 cup minced fresh parsley leaves
  • 1 cup raisins
  • 1 leaf lettuce (optional)

Method

  1. Cut the carrots into roughly three pieces each.
  2. Boil the carrot pieces in water until they are crisp-tender, which should take about five minutes.
  3. Drain the cooked carrots, rinse them under cold water, and drain once more.
  4. As the carrots cool, mix the lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper in a medium bowl.
  5. Whisk the mixture until the sugar and salt have fully dissolved.
  6. Add the olive oil, fresh parsley, and raisins to the bowl and stir them in.
  7. Place the cooled carrots into the dressing and toss everything together to coat evenly.
  8. Cover the salad and refrigerate it for at least one hour to let the flavours combine, giving it a stir now and then.
  9. If you like, present the salad on a lettuce leaf for serving.

Nutrition (per serving)

Sodium320600 mg

Recipe details

CategoryMoroccan
AuthorNoSpringChicken