Moroccan Spiced Carrot Salad

Moroccan Spiced Carrot Salad
Moroccan Spiced Carrot Salad

Go ahead, finish the whole bowl! This Moroccan Spiced Carrot Salad is so good, even the kids asked for more. The sweetness brought in by the maple syrup mixes perfectly with the lingering cumin aroma.

It all started with some Fruit Bliss Agen plums. Fruit Bliss‘s fruits are simply delectable, it’s sometimes hard to use them for anything else than eat as is. But I was set on something no-cook for dinner. I had carrots on hand. I always have chickpeas and herbs, so it was decided. A Moroccan-inspired carrot salad with chickpeas, mint, and the delicious plums.

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Moroccan Spiced Carrot Salad

  • Author: Karine K
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Ingredients

  • 1 tablespoon cumin seeds
  • 1/2 teaspoon ras el hanout (homemade or store-bought)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste
  • 4 cups shredded carrots (on a box grater or food processor)
  • 1 can chickpeas (15-ounce), rinsed and drained
  • 1 bag (5-ounce) dried plums, quartered (I used Fruit Bliss, they’re the best)
  • 1/4 cup fresh mint, chopped, plus more for garnish
  • 1/3 cup almond slices, toasted

Instructions

For the dressing, toast the cumin seeds in a dry skillet until aromatic and lightly browned, about 1-2 minutes. Transfer to a mortar and pestle and grind.

In a small bowl, combine the cumin seeds, ras el-hanout, olive oil, lemon juice, maple syrup, salt, and red pepper flakes.

In a large bowl, combine the shredded carrots, chickpeas, dried plums, and mint. Mix gently. Add in the vinaigrette, toss until evenly coated. You can serve immediately or cover and refrigerate until ready to eat. Before serving, garnish with the almond slices. Bon appétit!


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Salade de carottes aux épices marocaines

  • Author: Karine K
Scale

Ingredients

  • 1 c. à soupe de graines de cumin
  • 1/2 c. à thé de ras el hanout (fait maison ou acheté)
  • 1/3 tasse d’huile d’olive
  • 3 c. à soupe de jus de citron frais
  • 1 c. à soupe de sirop d’érable
  • 1/8 c. à thé de flocons de chili
  • Sel de mer, au goût
  • 4 tasses de carottes râpées
  • 1 boîte de pois chiches (15 onces), rincés et égouttés
  • 5 onces de prunes séchées, coupées en quatre
  • 1/4 tasse de menthe fraîche, émincée
  • 1/3 tasses d’amandes ciselées, rôties

Instructions

Pour la vinaigrette, faire rôtir les graines de cumin dans une petite poêle jusqu’à ce qu’elles soient aromatiques, environ 1 à 2 minutes. Transférer dans un mortier et moudre à l’aide du pilon.

Dans un petit bol, mélanger le cumin moulu, le ras el hanout, l’huile d’olive, le jus de citron, le sirop d’érable, le sel de mer, et les flocons de chili.

Dans un grand bol, combiner les carottes râpées, les pois chiches, les prunes séchées, et la menthe. Ajouter la vinaigrette et mélanger délicatement. Vous pouvez manger immédiatement ou placer au réfrigérateur jusqu’au moment de servir. Bon appétit!

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