Best 4 Moroccan Salad Of Raw Grated Carrotscitrus Cinnamon Dressing Recipes

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If you are looking for a healthy and refreshing side dish or a light lunch, a Moroccan salad of raw grated carrots with a citrus cinnamon dressing is the perfect choice. This salad is packed with flavor and nutrients, and it's easy to make with just a few simple ingredients. The carrots provide a crunchy texture and a sweet flavor, while the citrus cinnamon dressing adds a tangy and aromatic touch. This salad is a great way to get your daily dose of fruits and vegetables, and it's also a delicious and satisfying meal.

Here are our top 4 tried and tested recipes!

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Cumin and cayenne give this bright orange salad its bite.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • Add carrots, pistachios, and cilantro to dressing; toss to combine.

Nutrition Facts : Calories 214 g, Fat 11 g, Fiber 6 g, Protein 4 g

MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.

Provided by Gil Marks

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Quick & Easy     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 5 to 6 servings

Number Of Ingredients 9

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

Steps:

  • In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
  • VARIATIONS
  • Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING



Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing image

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

Provided by WiGal

Categories     Salad Dressings

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

4 large carrots, grated
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
chopped walnuts (optional) or almonds (optional)
golden raisin (optional)
pine nuts, toasted (optional)

Steps:

  • Grate the carrots on the large holes of a box grater.
  • Cook carrots for 2 minutes--optional step.
  • Toss with only 1/4 cup of the dressing,.
  • Garnish with nuts, raisins, and pine nuts if desired, and serve.

MOROCCAN CARROT AND CINNAMON SALAD



Moroccan Carrot and Cinnamon Salad image

Make and share this Moroccan Carrot and Cinnamon Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Moroccan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb carrot, cut into 1/4 inch strips
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons oil
1 garlic clove, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon parsley, dried
1/4 teaspoon ground cinnamon

Steps:

  • Place a steamer rack in the bottom of a medium saucepan.
  • Add enough water to come almost up to the bottom of the rack.
  • Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender crisp. Drain.
  • Place carrots in a medium bowl.
  • While carrots are cooking, combine remaining ingredients in a small bowl.
  • Mix well. Spoon over hot carrots, tossing until carrots are well coated.
  • Chill several hours or overnight to blend flavors.
  • Mix before serving.
  • Cook time does not include chilling time.

Tips:

  • For the best flavor, use fresh, organic carrots and oranges.
  • Grate the carrots finely so that they are easy to eat.
  • To make the dressing, whisk together the olive oil, lemon juice, honey, cinnamon, salt, and pepper until well combined.
  • Pour the dressing over the grated carrots and toss to coat.
  • Serve the salad immediately, or chill it for later.
  • Garnish with fresh parsley or cilantro, if desired.

Conclusion:

This Moroccan salad of raw grated carrots with a citrus cinnamon dressing is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy weeknights. The salad is also a good source of vitamins and minerals, making it a healthy choice for your family.

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