I made this for a small dinner party I had a few weeks ago.
We were only 6, all vaccinated (3 shots) and it was before the omicron variant reared its ugly head.
One has to take advantage of the brief lulls in the pandemic when one can.
This could be a nice addition to a holiday table or any table – adding a hint of spice. It can be served warm, room temperature or chilled and will keep for several days in the fridge.
Click here to Pin Moroccan Carrot Salad
PrintMoroccan Carrot Salad
This is an easy, make-ahead salad, good warm or cold, great for holidays or picnics.
- Prep Time: 15 minutes
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Vegetables
Ingredients
- 5 cups sliced carrots, 1/4 – 1/3″ thick (1cm), 6 – 7 medium carrots
- 1/4 cup (2oz, 60ml) Balsamic vinegar
- 1/4 cup (2oz, 60ml) olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp sumac
- 1 cup chopped, fresh parsley
Instructions
- Bring a pot of water to a rolling boil.
- Add salt, carrots, and cook for 5 minutes, or until just tender.
- While carrots cook:
- Whisk remaining ingredients, except parsley, together in a deep bowl.
- When carrots are done, drain well and add to bowl.
- Stir well and set aside cool slightly, about 10 minutes, stirring occasionally
- Add parsley and stir well to combine.
- Let marinate for at least an hour.
- Serve warm, room temperature or chilled.
Notes
This really needs fresh parsley, but, if all you have is dried, add it to the dressing and add 1 tsp of water.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 140
- Sugar: 6.8 g
- Sodium: 88.9 mg
- Fat: 9.8 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 13.1 g
- Fiber: 3.6 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: carrots, carrot salad, moroccan
I had the house decorated for Christmas before our dinner so we had a festive table.
Nice to be able to have friends over – who knows what will happen in the next week or month. Living with a pandemic is….. interesting.
This recipe arrived at the right moment for me! I have all the ingredients including a large self sown parsley plant sheltering next to the rough garden waste heap. The carrot salad will go well with the magret we are planning on cooking for the two of us.
Magret – one of our favorites. My parsley was overtaken by the squash. I actually had to buy some!!!
My husband would love this! He loves carrots. I am not a big fan unless they’re sliced and I have something to dip them in and then, not a lot of them. The dog loves them, but he doesn’t get many either. I did make venison soup two days ago and I cut up a few carrots and tossed them in that so hubs would be happy, but picked around them when I scooped mine 😉 It makes the soup a tad too sweet for me, but like I said, he was very happy.
Your table is very festive!
Thanks – the hubs love to set holiday tables so it’s all him! I love all veggies (except eggplant) I’ve never made venison soup – and now have lost the chance as our friends with the deer farm have sold and gone back to Belgium. Can’t believe I missed that – I make soup out of almost everything.
Joyeux Noel xx
Joyeux Noel a toi! xx Stay safe in your new job…..