Best 5 Raw Vegan Moroccan Carrot Salad Recipes
Are you searching for a recipe that combines the vibrant flavors of Morocco with the benefits of a raw vegan diet? Look no further than this tantalizing Moroccan carrot salad! This dish is a symphony of textures and tastes, featuring crisp carrots, succulent raisins, crunchy nuts, and a zesty dressing infused with aromatic spices. Not only is this salad a culinary delight, but it's also packed with essential nutrients and antioxidants, making it a healthy and satisfying choice for any meal.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN RAW CARROT SALAD
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Provided by Panning The Globe
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- Put shredded carrots and chopped parsley in a large bowl
- Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
- Note: This salad can be stored in an airtight container in the fridge for several days.
Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg
MOROCCAN RAW CARROT SALAD
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Provided by Panning the Globe
Categories Salad Healthy Vegan Budget-Friendly Vegetarian Low-Carb Paleo Whole30 Pescatarian Low-Calorie 30 or Less Kid-Friendly Easy Dairy-Free Shellfish-Free Raw Beginner Gluten-Free Egg-Free Soy-Free Fall Food Processor Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Put Carrot (2 pound) and Italian Flat-Leaf Parsley (3 tablespoon) in a large bowl.
- Make dressing: Whisk Lemon (1 1/2), Garlic (2 clove), Salt (1 teaspoon), Ground Cumin (1 teaspoon), and Cayenne Pepper (1/8 teaspoon). Keep whisking while slowly adding the Olive Oil (1/4 cup) to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
Nutrition Facts : Calories 9 calories, Protein 0.1 g, Fat 0.6 g, Carbohydrate 1.0 g, Fiber 0.3 g, Sugar 0.5 g, Sodium 30.5 mg, SaturatedFat 0.1 g, Cholesterol 0 mg, UnsaturatedFat 0.4 g
RAW VEGAN MOROCCAN CARROT SALAD
Today I made a Raw Moroccan Carrot Salad which I found posted on thesunnyrawkitchen.blogspot.com. When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com **Cook time is really refrigeration time**
Provided by happybella
Categories Vegetable
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
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. Served chilled or at room temperature.
MOROCCAN RAW CARROT SALAD
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
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 CARROT SALAD WITH DATES AND YOGURT (VEGAN-FRIENDLY)
I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: http://www.food.com/recipe-finder/condiments-etc/ras-el-hanout. I use this one: Recipe #205185.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
- Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
- Serve immediately or cover and chill.
- Garnish with a few sliced almonds and fresh mint leaves before serving.
- If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
Nutrition Facts : Calories 175.1, Fat 10.4, SaturatedFat 1.5, Cholesterol 2, Sodium 72.1, Carbohydrate 20.2, Fiber 4, Sugar 13.3, Protein 2.9
Tips:
- For the best flavor, use fresh, organic carrots. Look for carrots that are brightly colored and free of blemishes.
- If you don't have a spiralizer, you can use a vegetable peeler to create thin carrot ribbons.
- To make the dressing, use a high-quality olive oil and fresh lemon juice. You can also add a touch of honey or maple syrup for sweetness.
- Garnish the salad with fresh herbs, such as cilantro, parsley, or mint. These herbs will add a pop of color and flavor to the dish.
- Serve the salad immediately or store it in the refrigerator for up to 2 days.
Conclusion:
This raw vegan Moroccan carrot salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of vegetables. The salad is packed with nutrients, including vitamins A, C, and K, as well as fiber and antioxidants. So next time you're looking for a healthy and refreshing meal, give this salad a try. You won't be disappointed!
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