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Cooked Carrot Salad (Moroccan)
Salads

Cooked Carrot Salad (Moroccan)

Carrot slices cooked in salted water until tender but not falling apart, dressed while still warm with olive oil, lemon, garlic and spices (paprika, cumin, turmeric); cooled and sprinkled with cilantro.

⏱ 34 min🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice and salt until smooth.
    Bowl

To assemble

  1. 2
    Cook the carrot slices in boiling water with a pinch of salt for 8–10 minutes, until they are tender but not falling apart.
    ⚙ Cooking in salted waterStovePot
  2. 3
    Drain.
    Colander
  3. 4
    Pour the dressing over the warm carrots and mix well.
    Bowl
    💡Warm carrots soak up the dressing better than cold ones: pour the dressing over right after draining.
  4. 5
    Let the carrots cool for 20 minutes at room temperature.
129calories
1 gprotein
7 gcarbs
10 gfat
● protein 3%● carbs 22%● fat 75%

Per serving (111 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

⚙️ What you can change

  • Possible additions: Resting in the fridge (1 hour) · Cilantro · Glazed in the pan, no vinaigrette (5–7) · Olive oil for the pan · butter · garlic · Garlic cooked with the carrots · Honey · Orange juice · Orange zest · Cumin · Paprika · Cinnamon · Turmeric · Salt and pepper at the end · Lemon juice · Tomatoes · Hot paprika · Carrots peeled and sliced here (into rounds)
  • Doneness cue: they are tender but not falling apart
  • Covered cooking time (minutes): 15
  • Frying time in the pan (minutes): 3

⇄ Alternative recipes

Leaf Salad · Dressed Vegetable Salad · Legume Salad · Caprese Salad · Tabbouleh · Potato Salad · Grain salad · Tuna Salad · Fruit Salad · Som Tam

🔗 Used in

Filled Puff Pastry Cups

📚 Recipes built on Cooked Carrot Salad (Moroccan)

Spiced Moroccan CarrotsMoroccan Carrot SpreadMoroccan Carrots with Honey, Orange and CuminHoney-Spiced Caramelized CarrotsMoroccan Carrot SaladSpicy Carrot Dip — Traditional Moroccan SpreadMoroccan Jazar - Spiced Carrot SaladMoroccan Cooked Carrot SaladSpicy Moroccan Pickled CarrotsMoroccan Salad — Cooked Spiced Carrot and Tomato Salad

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