Moroccan carrot salad
A nice colourful salad that would go well with spicy barbecues or Moroccan dishes such as Harissa lamb.
| Moroccan carrot salad | |
|---|---|
 |
| Use those carrots! | |
| Servings: | Serves 6 |
| Calories per serving: | 52 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewNice with added onions 5/5 Nice as it was, even nicer with onions Jerry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 carrots, peeled and thinly sliced
- ¼ teaspoon chili powder
- 2 teaspoons freshly ground white cumin
- 1 teaspoon freshly ground black cumin
- 1 tablespoon runny honey
- 3 teaspoons lemon juice
- Zest from ¼ of a lemon
- A few big glugs of olive oil
- A handful of freshly chopped mint leaves
- Salt and freshly ground black pepper to taste
Method
- Cook the carrots in salted boiling water until tender (about 6 minutes)
- Add the remaining ingredients apart from the mint leaves and whisk hard so it emulsifies into a vinaigrette
- Toss the carrots in the vinaigrette, season to taste and sprinkle with mint leaves
Serving suggestions
Serve warm or at room temperature
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