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Recipes Around the World International Vegetarian Union
Moroccan Vegan Recipes
Contributed by Vegetarians and Vegans from around the world
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Taim's Moroccan Carrot Salad (Not Spicy)
From: AniSarit

Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.

SERVES 5

  • 2 lbs carrots, peeled
  • 3 tablespoons olive oil, plus more
  • olive oil, for sauteing
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon fresh ground black pepper
  • 3 garlic cloves, thinly sliced
  • 1 pinch cayenne pepper
  • 3 tablespoons white wine vinegar (or champagne vinegar)

Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.

Drain and place carrots in an ice-water bath until cool.

Slice diagonally into 1/4-inch-thick rounds.

In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.

Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.

For best results, refrigerate overnight and serve at room temperature.