Moroccan Carrot Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 min
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Total Time
21 mins
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Servings
6 servings
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Calories
116 kcal
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Cuisine
Moroccan
Moroccan Carrot Salad
Description
This recipe starts by shredding peeled carrots to create thin, uniform strands providing a crisp base. The dressing combines olive oil and lemon juice with minced mint leaves for fresh herbal flavor. Crushed garlic adds pungency, while ras el hanout, a typical Moroccan spice blend, brings complexity and warmth. Cracked black pepper and kosher salt balance and enhance the flavors.
The dressing is slowly drizzled over the shredded carrots while tossing, ensuring even coating without wilting the carrots. The salad remains crunchy and brightly flavored, serving well as a refreshing side or complement to roasted or grilled dishes.
This preparation is straightforward and does not require cooking, preserving carrot texture and bright citrus-herb notes, making it useful for quick salads with flavorful seasoning. Serving chilled or at room temperature is appropriate.
Ingredients
- 1 lb carrot peeled
- ¼ cup olive oil
- ⅓ cup lemon juice
- 6 mint minced, leaves
- 2 garlic crushed, cloves
- ½ Moroccan spice blend ras el hanout
- ¼ tsp black pepper cracked
- ½ tsp kosher salt
Instructions
- Shred carrots in a food processor, then place in a bowl. You can also use a spiralizer.
- In a small bowl whisk olive oil, lemon juice, and add in the mint leaves.
- Stir in the crushed garlic, then mix in the Moroccan spice blend, cracked pepper, and salt.
- Slowly drizzle over the shredded carrots, while tossing to coat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 8g | 3% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 246mg | 10% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 12670IU | 253% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.