Moroccan Carrot Salad Recipe

Name: Moroccan Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup shelled pistachios; Coarse salt and ground pepper; 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick); 1/4 cup raisins; 3 tablespoons lemon juice (from 1 lemon); 2 garlic cloves, mashed to a paste; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cayenne pepper; 2 tablespoons extra-virgin olive oil; 1/4 cup fresh cilantro leaves

Servings: persons

1/4 cup shelled pistachios
Coarse salt and ground pepper
1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
1/4 cup raisins
3 tablespoons lemon juice (from 1 lemon)
2 garlic cloves, mashed to a paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
1/4 cup fresh cilantro leaves

1
Directions
2
Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
3
In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
4
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
5
Add carrots, pistachios, and cilantro to dressing; toss to combine.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup shelled pistachios, Coarse salt and ground pepper, 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick), 1/4 cup raisins, and more.

Yes, Moroccan Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Carrot Salad

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