Recipes

Moroccan Raw Carrot Salad

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Moroccan Raw Carrot Salad

Moroccan Raw Carrot Salad

amanda

Equipment

  • Raw Carrot Peeler/Grater - Efficiently peels or grates carrots without much waste, perfect for salad ingredient preparation.

  • Microplane Grater - An excellent choice for finely grating carrots and other ingredients needed in the salad, ensuring a consistent texture.

  • Mason Jar - Ideal for mixing and storing ingredients before assembling the salad, keeping everything fresh and organized on your kitchen counter.

  • Silicone Spatula - A versatile tool for mixing ingredients thoroughly, ensuring the dressing and carrot mixture are well combined.

  • Measuring Cups (Set) - Essential for accurately measuring the ingredients, ensuring your salad has the perfect balance of flavors.

  • Salad Spinner - Quickly drains vegetables, including grated carrots, ensuring they're ready for the salad without excess water.

  • Stainless Steel Mixing Bowls - Perfect for mixing ingredients and serving the salad, these bowls come in various sizes to suit your needs.

  • Serving Platters (Set) - Great for presenting the salad at parties or gatherings, ensuring it looks as good as tastes.

  • Airtight Food Storage Bags (Set) - Ideal for storing the salad after preparation, keeping it fresh and preventing spills.

  • Digital Kitchen Scale - Precision is key in recipes; a kitchen scale can help ensure your portions are accurate, important for any culinary project.

  • Silicone Food Storage Bags (Set) - A set of silicone bags for storing various components or the final salad, offering flexibility and reusability.

Ingredients

  • 1 pound carrots, coarsely grated (about 4 cups)

  • 1/4 cup vegetable oil or extra-virgin olive oil

  • 3 to 4 tablespoons fresh lemon juice

  • 1/4 cup chopped fresh cilantro or parsley

  • 2 to 4 cloves garlic, mashed or minced

  • 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon

  • 1 teaspoon sweet paprika

  • Pinch of salt

  • About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

Instructions

1

Instruction 1

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
2

Instruction 2

Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
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