Moroccan Carrots
The easiest way to make Moroccan Carrot Salad. Super tasty, never soggy, time efficient and compliant for Paleo and Whole30. The perfect side dish or salad during Passover and year round.
Servings: 6 cups
Calories: 97kcal
Equipment
Ingredients
- 3 lbs. carrots*
- 2 Tablespoons olive oil
- 2 teaspoons white vinegar
- 3 cloves garlic pressed
- 1 Tablespoon sweet paprika*
- 2 teaspoons cumin*
- 1 teaspoon hot paprika
- 1 teaspoon salt
- ¼ cup fresh parsley* chopped
Instructions
- Prepare carrots: Trim and then either scrub well or peel. Place carrots in a sauce pan, cover with water by 2 inches. Bring to a boil and then turn down to simmer uncovered.
- Meanwhile, prepare an ice water bath for the carrots so you can promptly stop the cooking process when carrots are done.
- Carrots will take 12-20 minutes, depending on size. Large carrots take about 15 minutes. It is best not to overcook, the carrots taste best when al dente. Carrots are done when you can prick with a fork easily.
- Transfer carrots, with tongs, to waiting ice bath.
- Drain carrots when cool.
- Slice into ¼" rounds. Press garlic onto carrots, drizzle oil, vinegar and sprinkle on spices. Mix well to fully distribute spices. Taste for seasoning, adding more salt as needed. Sprinkle with parsley and mix well.
- Spiced carrots will stay good in the fridge for up to a week. Serve cold or at room temperature.
Video
Notes
- 3 pounds is approximately 10-12 extra large carrots.
- Paprika: If you don't have sweet/hot, then use a total of 1 Tablespoon + 1 teaspoon of whatever paprika you do have (turkish, smoked, etc) and add in 1 teaspoon white pepper or ¼ teaspoon cayenne pepper to bring some heat to the carrots.
- Omit the cumin during Passover
- If fresh parsley isn't available, use cilantro to garnish.
Nutrition
Serving: 1g | Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 366mg | Fiber: 6g | Sugar: 6g