Spicy Moroccan Carrot Salad

Tossing carrot salad with cilantro leaves.

4.86 from 7 votes

Spicy Moroccan Carrot Salad

The carrots in this salad get cooked but they retain a crisp yet tender texture. It feels more like a hearty side dish than a light salad and you could definitely serve them as a warm side dish. The vibrant lemony flavor comes from preserved lemons and the spices make a bold statement.

If you can't handle cilantro, the salad tastes great with arugula or parsley. Just make sure you toss it in right before serving the salad so it stays crisp and vibrant.

Prep Time15

Cook Time7

Total Time22

Course: Salads

Cuisine: Moroccan

Keyword: carrot salad, carrot salad from Plenty, carrots, cooked carrot salad, lemon carrot salad, Moroccan carrot salad, salad with preserved lemons, salads, side dishes, spicy carrot salad, vegetables

Servings: servings

Author: Dahn Boquist

Ingredients

2 pounds carrots peeled
2 teaspoons salt
⅓ cup olive oil
1 medium onion sliced
2 jalapeño peppers or serrano peppers
3 to 4 garlic cloves minced
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 teaspoon sweet paprika
¾ teaspoon cinnamon
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
3 green onions chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped preserved lemon
2 ½ cups fresh parsley chopped
½ cup Greek yogurt
1 to 2 lemons sliced into wedges

Instructions

Slice the carrots into 1/2 inch thick slices. Place the carrots in a large pot and cover them with water. Add the salt to the water and bring it to a boil then reduce the heat to a simmer.
Simmer the carrots for 7 to 10 minutes or until tender but still a bit crisp. Drain the carrots in a colander and run some cold water over them to stop them from cooking. Set the carrots aside to dry.
Heat the oil in a large pan over medium-high heat. Add the onions and saute until light golden brown, about 10 minutes. While the onions are cooking, prep the chili peppers. Slice them open and remove the seeds and the white membrane. Chop the peppers finely and set aside.
When the onions reach a golden brown color, add the peppers, garlic, sugar, and all six of the spices. Saute for 30 to 60 seconds until fragrant then remove from heat.
Stir in the green onions, lemon juice, and preserved lemon. Let the mixture cool down then cover it and place it in the fridge until ready to serve.
Just before serving, stir in the cilantro leaves. Serve with a dollop of yogurt and lemon wedges.

Notes

1/3 cup of oil may sound like a lot of oil but it becomes part of the dressing that you will toss the carrots in. It comes to less than 1 tablespoon of oil per serving and adds a great deal of flavor to the salad.
The amount of time you cook the carrots will depend on how large you slice them. Just check on them frequently and remove them if they are slightly tender. They will continue cooking after you take drain them so run cold water over them or plunge them in ice water.
We recommend using gloves when you slice the chili peppers. If you don't have gloves, make sure you wash your hands well after you slice them.

Nutrition