Use fresh carrots for this easy Moroccan Carrot Salad. Once boiled and cooled, the cubed carrots are tossed in a simple vinaigrette with cumin.
Cold Carrot Salad can be prepared a day in advance. If making the same day as serving, allow an hour or more for the salad to chill and marinate.
Serves 4 as a side.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1 1/2 lb. (about 700 g) fresh carrots
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon cumin
Peel the carrots and cut off the tops. Cut the carrots into small cubes about 1/4" thick. Wash the carrots and drain them.
Place the carrots in a pot, cover them with cold water, and bring to a boil. Reduce the heat to medium-low and simmer the carrots about 10 minutes, or until desired tenderness.
Drain the carrots, then immediately cover them with cold water to stop further cooking. Allow the carrots to sit in the water for a minute, then drain again.
When the carrots have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.