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Moroccan Carrot Salad
5 from 3 votes

Moroccan Carrot Salad

Moroccan Carrot Salad is the perfect side dish or lunch; it s a complex blend of spices combined with the right amount of sweet.

Prep Time
10 mins
Cook Time
20 mins
Servings: 4 -6 servings
Course: Salad
Cuisine: Vegetarian

Ingredients

  • 1/4 /4 cup olive oil for caramelizing lemons and then used for dressing once lemon infused
  • 1 lemon washed, thinly sliced in rounds and then quartered, large
  • 2 teaspoons cumin ground
  • 1/4 /4 teaspoon cinnamon
  • 1/2 /2 inch ginger grated/finely minced (may substitute with 1/4 teaspoon ground ginger, piece, fresh
  • 1/4 /4 teaspoon cayenne pepper
  • 1/2 /2 orange zested
  • 1/4 /4 cup orange juice I use 1/2 an orange, fresh
  • salt to taste, sea salt
  • black pepper to taste, ground
  • 4 cups carrot shredded
  • 1/3 /3 cup parsley chopped, fresh
  • 2 tablespoons pine nuts toasted
  • 1/2 /2 cup golden raisins

Instructions

    Cup of Yum
  1. Place quartered lemon slices and olive oil in a cold skillet. Ensure the olive oil covers the bottom of the pan; add more if it does not.
  2. Heat skillet over low heat until rinds soften and begin to brown and caramelize, approximately 20 minutes.
  3. While the lemons are caramelizing, combine the cumin, cinnamon, ginger, cayenne pepper, orange zest, orange juice, salt, and pepper in a large bowl.
  4. Once lemons are caramelized, remove lemons and separate out the lemon-infused olive oil.
  5. While whisking the spices, pour the lemon infused olive oil (~1/4 cup) in a thin stream into the spice mixture until the dressing reaches your desired consistency. You may need to add more regular olive oil depending on how much the olive oil reduced while caramelizing the lemons.
  6. Add the carrots, parsley, golden raisins, caramelized lemons, and pine nuts to dressing.
  7. Toss salad and adjust as needed for desired spice level.

Notes

  • To toast the pine nuts, heat over low-medium heat in a small skillet. Toast for approximately two minutes; watch carefully as they will burn quickly!
  • Salad will remain good for 4-5 days when stored in an airtight container in the refrigerator.