Lunch · 25 min · moroccan

Moroccan Carrot Salad

A Moroccan lunch built around carrots and garlic — on the table in 25 minutes.

✓ USDA-verified nutrition data

Ingredients

• 6 Carrots
• 2 cloves Garlic
• 1.5 tsp Cumin
• 1 tsp Paprika
• 3 tbsp Olive oil
• 3 tbsp Lemon juice
• 0.25 cup Parsley
• 0.25 cup Cilantro
• 1 tsp Salt

Steps

1. Slice the carrots into thin coins and steam or boil 8 to 10 minutes, until just tender with a slight bite — mushy carrots make a mushy salad.
2. Drain well and toss while still warm with the pounded garlic, cumin, and paprika. Warm carrots drink up seasoning; cold ones do not.
3. Whisk the olive oil and lemon juice with salt and pour over, tossing to coat every coin.
4. Fold in the chopped parsley and cilantro.
5. Rest 15 minutes so the flavors marry, then taste once more for lemon and salt.
6. Serve at room temperature as part of a salad spread or alongside tagines, where its brightness cuts through rich sauces.

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