Moroccan Carrot Salad
photo by Debbwl
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb carrot, cut into thin sticks
- 4 garlic cloves, peeled and left whole
- 4 tablespoons extra virgin olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
- freshly ground salt and black pepper
directions
- Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.
- Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the cilantro while still hot. Season to taste with salt and pepper.
- Transfer to a serving dish and sprinkle over the rest of the cilantro. Serve hot, cold or at room temperature depending on what you're serving with it.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The other members of my family won't eat cooked carrots. That's all right with me, since it meant I had this deliciously different dish all to myself! I halved the recipe and used tiny baby carrots. The seasonings all complement the carrots beautifully. Thanks for posting! Made for ZWT 6 Vegetarian Challenge.
-
This was different! I wasn't too sure at first but ended up adding a little more salt, then it was better. DH loved it and especially the garlic, which he piled onto his carrots. I did not have cilantro so that was omitted from our version. It is now on my shopping list so next time I can make it proper! Thanks!!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)