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.
Servings: 6 servings
Ingredients
- 2 pounds carrots peeled
- 2 teaspoons salt
- ⅓ cup olive oil
- 1 onion sliced
- 2 jalapeno pepper
- 3 to 4 garlic cloves minced
- 1 teaspoon granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¾ teaspoon ground 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 or cilantro, chopped
- ½ cup plain Greek yogurt
- 1 to 2 lemons sliced into wedges
Instructions
- Slice the carrots into ½-inch-thick slices. Place them in a large pot, cover with water, and add the salt. Bring to a boil, then reduce the heat and simmer for 7 to 10 minutes, or until the carrots are tender but still slightly crisp. Drain in a colander and rinse with cold water to stop the cooking. Set aside to drain well.
- Heat the oil in a large pan over medium-high heat. Add the onions and sauté until light golden brown, about 10 minutes. While the onions cook, prep the chili peppers. Slice them open, remove the seeds and white membranes, then finely chop the peppers and set them 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. Add the carrots and toss well to coat them in the dressing. Let the mixture cool, then cover and refrigerate until ready to serve.
- Just before serving, stir in the parsley or cilantro. Serve with a dollop of yogurt and lemon wedges.
Notes
Oil Amount: The ⅓ cup of oil may sound like a lot, but it becomes part of the dressing that coats the carrots. It comes to less than 1 tablespoon per serving and adds plenty of flavor.
Cooking the Carrots: The cooking time will depend on how thickly you slice the carrots. Check them often and drain them when they are slightly tender but still have some bite. They will continue to soften after draining, so rinse them with cold water or plunge them into ice water to stop the cooking.
Handling Chili Peppers: We recommend wearing gloves when slicing the chili peppers. If you don’t have gloves, wash your hands well afterward.
adapted from Plenty by Yottam Ottolenghi
Nutrition
Serving: 1 serving | Calories: 201kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 835mg | Fiber: 7g | Sugar: 9g
