Spiced Moroccan Carrot Salad
Warm, cooked carrots tossed in a simple Moroccan-inspired dressing of lime, spices, and fresh herbs makes tasty vegetable side dish perfect for any occasion. Feeding a crowd? This recipe easily doubles or triples.
Servings: 3 to 4 people as a side dish
Calories: 173kcal
Ingredients
- 1 pound carrots, peeled and cut into 1/2"-thick diagonals, or any cut of preference
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lime juice (from 1/2 lime)
- 3/4 teaspoons cumin powder
- 1/2 teaspoon powdered ground ginger, or 1" piece of fresh ginger, peeled and grated
- 3 generous tablespoons total of chopped mint, parsley, and cilantro, chopped fine. Use any combination you like; I prefer cilantro and mint.
- Kosher salt and fresh-ground black pepper
Instructions
- Cook the carrot slices in well-salted boiling water, just until al dente, about 3 to 5 minutes. The carrots should be softened but still firm. Drain well.
- While the carrots are cooking, in a large mixing bowl, whisk together the olive oil, honey, lime juice, cumin powder, ginger, 1/4 teaspoon kosher salt and 12 turns of fresh black pepper.
- Add the drained carrots to the honey lime dressing. Add the fresh herbs, and stir to combine. Taste for seasoning.
- Let the carrots marinate in the dressing for about 10 to 15 minutes, tossing occasionally so that all the liquid evenly coats and absorbs into the carrots. Serve slightly warm or at room temperature, maybe with a little more fresh herbs as a garnish.
Nutrition
Calories: 173kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 107mg | Potassium: 532mg | Fiber: 5g | Sugar: 13g | Vitamin A: 25480IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
