Description
This Moroccan Carrot Salad is a vibrant and flavorful dish that combines the natural sweetness of rainbow carrots with a zesty herb dressing. Crunchy almonds add a delightful texture to this refreshing salad.
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 Carrots: Bring a large saucepan of salted water to a boil. Add the carrots and simmer for 5-7 minutes until slightly softened. Drain and rinse with cold water.
- Prepare Dressing: In a food processor, blend garlic, herbs, spices, salt, pepper, honey, mustard, lemon juice, and olive oil until smooth.
- Combine Ingredients: In a bowl, mix carrots, scallions, and almonds. Add the herb dressing and toss to coat.
Notes
- If you can’t find rainbow carrots, all orange carrots work well.
- Substitute all parsley if you dislike cilantro in the dressing.
- The salad can be made 2 days ahead and stored in the fridge.
- Leftovers keep well in the refrigerator for up to 4 days; allow to sit at room temperature before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
