Reviews Add Rating & Review 23 Ratings 5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
Back to Moroccan Carrot Salad All Reviews for Moroccan Carrot Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Moroccan Carrot Salad Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/4 cup shelled pistachios Coarse salt and ground pepper 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick) 1/4 cup raisins 3 tablespoons lemon juice (from 1 lemon) 2 garlic cloves, mashed to a paste 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cayenne pepper 2 tablespoons extra-virgin olive oil 1/4 cup fresh cilantro leaves
Cook’s Notes Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.
Gallery Moroccan Carrot Salad
Recipe Summary Servings: 4
Gallery
Moroccan Carrot Salad
Moroccan Carrot Salad
Moroccan Carrot Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup shelled pistachios Coarse salt and ground pepper 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick) 1/4 cup raisins 3 tablespoons lemon juice (from 1 lemon) 2 garlic cloves, mashed to a paste 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cayenne pepper 2 tablespoons extra-virgin olive oil 1/4 cup fresh cilantro leaves
Directions
Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
Add carrots, pistachios, and cilantro to dressing; toss to combine.
Cook’s Notes Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.
Cook’s Notes
Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.
Reviews
Add Rating & Review 23 Ratings 5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 23 Ratings 5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
Add Rating & Review
23 Ratings 5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
23 Ratings 5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
23 Ratings 5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
5 star values: 13 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 1
All Reviews for Moroccan Carrot Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Moroccan Carrot Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
