Moroccan Carrot Salad

Many Moroccan carrot salads rely on cooked veggies—I prefer using the raw roots. Try tossing in a few mint leaves too, if you have them. A trick for julienning:  use an OXO handheld julienne peeler.  The tool turns out long, thin strips like magic.  Otherwise, a sharp knife does the job as well.  To make the task easier, first cut peeled carrots lengthwise, into long, thin strips.  Then cut those slices lengthwise into thin, parallel strips.

Ingredients:

  • 1 pound peeled carrots
  • 5-8 green onions, roots removed, diced
  • 4 or more red radishes, tops removed (optional)
  • 1 garlic clove, finely minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • Red pepper flakes to taste
  • Salt and freshly ground pepper
  • Juice of one half to one whole lemon
  • Olive oil
  • Lime juice
  • Pitted herb cured French green olives
  • Half bunch or more of fresh cilantro

Method:

  1. Toast seeds in a dry pan until fragrant, grind with a mortar and pestle (or in a spice grinder) until well ground.
  2. Cut the carrots and radishes into long, narrow julienne strips. Place into a serving bowl. Lightly season with salt and toss with onion, garlic, cumin, coriander, red pepper and lemon juice (to taste). Allow carrots to marinate for 30 minutes or more.
  3. Add olive oil to lightly coat and fresh lime juice to taste. Adjust salt and black pepper as needed. Toss with cilantro and olives, and serve.
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