Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 1 lb carrot, peeled and coarsley grated; 1/2 cup chopped onion; 1 medium garlic clove, minced; 1/2 teaspoon hot sauce; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh parsley; 1/4 cup fresh lemon juice; 1/4 cup olive oil; 1/4 teaspoon pepper; salt, to taste

Community Pick

Submitted by *Parsley*

"Great side dish for lamb or other meats."

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photo by Jonathan Melendez

Ready In:: 15mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 lb carrot, peeled and coarsley grated
¹⁄₂ cup chopped onion
1 medium garlic clove, minced
¹⁄₂ teaspoon hot sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
¹⁄₄ cup fresh lemon juice
¹⁄₄ cup olive oil
¹⁄₄ teaspoon pepper
salt, to taste

directions

Toss all ingredients in a large bowl.
Chill until ready to serve.

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Reviews

This salad was a big hit in my house. I made a big batch and saved it in the fridge for lunch throughout the week. It's so simple but so good. I might add some walnuts next time for added crunch!

Jonathan Melendez
We liked this... I adored the garlic and cilantro/coriander but was less enthused with the raw onions...personal preference only for DH and I though, so fussy us ended up picking them out. I also found the hot sauce .. tabasco in our case, to be distracting from the overall combination of flavours and the real taste of carrot, (again only personal preference)and since everyone else loved this this to bits it's really clear that you will always find some one that likes it less. I will definiately make this again, we liked the overall concept and just want to lessen a few ingredients to make this perfect for us. Please see my rating system: 3 stars for a carrot salad that I will be happy to make again with a few tweeks to keep fussy us happy. Thanks!

kiwidutch
We really enjoyed this light refreshing recipe! I reduced the oil by half to cut back on the calories. It's even better the next day after allowing the flavors to meld together. I'll be making this again. Thank you for the recipe!

jerseytocali
I have a butt-ton of carrots right now, so I made a double batch. Delicous!

Carianne
Very tasty. I left out the cilantro as I don't care for it. The lemon juice was a nice contrast with the sweetness of the carrots. It went very well with http://www.food.com/recipe/moroccan-lemon-chicken-with-olives-324785 and couscous.

Halima Dances

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Tweaks

Was looking for a carrot salad to make to finish up a bag of leftover julienned carrots in the fridge. I couldn't decide between the savory and sweet salads, but ultimately decided to try this one. I made it with all parsley instead of cilantro, 4 tablespoons lemon juice and 1 tablespoon oil (for a half recipe). I tasted it and loved it, but ended up adding a 1.5 ounce snack box of raisins and a little sugar (about 1/2 teaspoon) before serving. My BF and I loved it the way I made it, but I highly recommend this version too. Thanks!

Kumquat the Cats fr