"Carrots are cut into thin, round pieces and cooked with the spices." — malak
Watch video tips and tricks
carrots, peeled and sliced into thin rounds
cayenne pepper, or to taste
salt and ground black pepper to taste
Wow, I think these were the best tasting carrots that I have ever had! Extremely flavorful and such interesting flavors at that. I thought maybe with the cayenne and paprika that these might be too spicy, but they came out perfect. And while it takes a little while for the carrots to cook, it is so easy because a lot of the time is just waiting, and you can do other things during that time. My whole family loved these carrots so I know I will be making them again sometime soon. Thanks for the recipe, Malak!
I left out the cayenne, changed vinegar to twice the amount with lemon juice.
Big problem with method which I changed completely. Spices like cumin and paprika need to be fried in the olive oil to develop full flavour. So I did that and added garlic in at the last and fried 30 seconds. Added oil mix to lemon juice and added cilantro. Put al dente carrots in warm from the pot, draining the water first. Salad needs to marinate a few hours at room temp to develop full flavour. Will add some onion to dressing next time, about 3T minced onion will go in with the garlic to the dressing.
Quite a winner with great balance of flavors and I love a new way to cook a healthy vegetable side dish that even my picky husband who doesn't like carrots but got 2nds of this and said it was a keeper.
Lovely! That vinegar (I used apple cider vinegar) gives it such a cool kick. I couldn't stop eating these!
I have made these about 10 times. The first time I made it, I tasted it and tasted it until it was gone! I have made them per the original recipe and with Carols suggested changes. I like the lemon juice and use it when I have it and have also used rice wine vinegar or cider vinegar. I use 1/4 tsp. cayenne and 1/2 tsp. salt. My friends have asked for the recipe. Thank you.
I'm always looking for new ways to serve carrots and I'll happily add this to my rotation. I overdid the vinegar (bottle slipped) so they were a tad acidic, but still quite good. Thanks, Malak!
These were pretty good but had a mild flavor in my opinion. These were good but not great. However, next time I might try it with Carol's recommendations.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Spicy Carrot Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
A crisp, colorful salad that brings a little heat with Thai and jalapeno chilies.
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
See how to make a simple, spicy and delicious rice noodle salad.