Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Moroccan Carrot Salad with Cumin and Fresh Herbs

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: wine, vinegar. Pesach recipes and menu planner

Pareve

Moroccan carrot salad is a staple of the Moroccan Jewish Shabbat table: carrots cooked until just tender and tossed with toasted cumin, olive oil, lemon, vinegar, garlic, parsley, mint and cilantro.

Getting the Carrots Right

Slice the carrots on the diagonal about 1/4 inch thick and cook them until tender but still slightly firm. Toast whole cumin seeds in a dry pan for the best flavor, then crush and add them to the dressing. Toss the carrots while warm so they absorb the dressing. The salad improves after a few hours.

Kosher Notes

This salad is pareve and is often served with other salads before a Shabbat meal. Check fresh herbs for insects.

Make-Ahead

Make it a day ahead and add the herbs just before serving. Use 3/4 teaspoon ground cumin if you don’t have seeds.

Moroccan Carrot Salad with Cumin and Fresh Herbs
This vibrant Moroccan carrot salad combines tender carrots with toasted cumin and fresh herbs for a bright side dish that improves with time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Moroccan
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots peeled and sliced diagonally into 1/4-inch pieces
  • 1 teaspoon whole cumin seeds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh mint chopped
  • 1 tablespoon fresh cilantro chopped, optional

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Bring a large pot of salted water to boil. Add the sliced carrots and cook for 6-8 minutes until tender but still slightly firm. They should pierce easily with a fork but not be mushy. Drain and rinse briefly with cold water to stop the cooking.
  2. While the carrots cook, toast the cumin seeds in a small dry skillet over medium heat for 1-2 minutes until fragrant and slightly darker. Let cool, then grind in a spice grinder or mortar and pestle until fine.
  3. In a large bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, ground cumin, salt, and pepper until well combined.
  4. Add the warm carrots to the dressing and toss gently to coat. Let stand for 10 minutes to absorb the flavors.
  5. Just before serving, add the chopped parsley, mint, and cilantro (if using). Toss again and taste for seasoning, adjusting salt and lemon juice as needed.
  6. Serve at room temperature or chilled. The salad can be made up to 2 days ahead and kept covered in the refrigerator.

Notes

This salad actually improves after sitting for a few hours or overnight as the flavors meld. If making ahead, add the fresh herbs just before serving to keep them bright. You can substitute ground cumin for the whole seeds, but toasting whole seeds gives much better flavor. Use about 3/4 teaspoon ground cumin if that's what you have.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 320mg 14%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top