Description
Bright and flavorful, this Moroccan Carrot Salad is a vibrant dish that combines tender rainbow carrots with a zesty herb dressing. It’s a perfect side dish for any meal, adding a pop of color and exotic flavors to your table.
Ingredients
Units
Scale
Rainbow Carrots:
- 2 pounds rainbow carrots, sliced on the diagonal into 1/2-inch long pieces
Herb Dressing:
- 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
- Boil the Carrots: Bring a large saucepan of salted water to a boil. Add the carrots and simmer for 5-7 minutes. Drain and rinse with cold water.
- Prepare the Herb Dressing: In a food processor, combine garlic, parsley, cilantro, cumin, paprika, sumac, salt, pepper, honey, mustard, lemon juice, and olive oil. Puree until smooth.
- Combine Ingredients: In a large bowl, mix the carrots, scallions, and almonds. Stir in the herb dressing.
Notes
- If you can’t find rainbow carrots, all orange carrots work well.
- Substitute all parsley if you dislike cilantro.
- The salad can be made up to 2 days ahead and stored in the fridge.
- Leftovers can be refrigerated for up to 4 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
