Moroccan Carrot Salad
This crunchy carrot salad recipe takes inspiration from Moroccan flavors with cumin, sumac, fresh herbs and chopped almonds.
Servings: 4
Ingredients
- 2 pounds rainbow carrots, sliced on the diagonal into 1/2-inch long pieces
- 1 garlic clove, minced
- 1 cup parsley and cilantro leaves
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon sumac
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon honey
- 1 teaspoon whole grain mustard
- Juice of 1 lemon
- 1/3 cup olive oil
- 3 scallions, thinly sliced
- 1/3 cup roughly chopped almonds
Instructions
- Bring a large saucepan of salted water to a boil. Carefully add the carrots, reduce heat slightly and simmer for 5-7 minutes. The carrots should soften slightly, but still have some bite.
- Drain the carrots in a colander. Rinse them with cold water.
- While the carrots are cooking, put the garlic, parsley and cilantro leaves, cumin, paprika, sumac, salt, pepper, honey, mustard, lemon juice and olive oil in a food processor. Puree until smooth.
- Combine the carrots, scallions and almonds in a large bowl.
- Stir in the herby dressing.
Notes
If you can’t find rainbow carrots, all orange carrots are great for this salad too.
If you don’t like cilantro, you can use all parsley leaves for the dressing.
You can make the salad up to 2 days in advance and keep it in the fridge.
Store leftovers in an airtight container in the refrigerator up to 4 days. Let it sit at room temperature for 10-15 minutes.
Nutrition
Calories: 342kcal | Carbohydrates: 29g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 763mg | Potassium: 956mg | Fiber: 9g | Sugar: 13g | Vitamin A: 39312IU | Vitamin C: 42mg | Calcium: 144mg | Iron: 3mg