Moroccan Raw Carrot Salad

Ingredients for Moroccan Raw Carrot Salad

• 450g carrots, coarsely grated (about 950ml )

• 60ml vegetable oil or extra-virgin olive oil

• 3 to 60ml fresh lemon juice

• 1/4 cup chopped fresh coriander or parsley

• 2 to 4 cloves garlic, mashed or minced

• 1 teaspoon ground cumin or 1/2 teaspoons ground cumin and 1/4 teaspoons ground cinnamon

• 1 teaspoon sweet paprika

• Pinch of salt

• About 1/2 teaspoons harissa (Northwest African chilli paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoons cayenne (optional)

How to make Moroccan Raw Carrot Salad

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavours to meld and permeate the carrots. Served chilled or at room temperature.

Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. Moroccan Carrot-Orange Salad (Shlata Chizo):Omit the cumin and add 1 1/2 teaspoons orange blossom water or 120ml fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. Turkish Carrot Salad with Yoghurt (Havuc Salatasi):Substitute 240ml plain yoghurt for the lemon juice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.