Podcast
Travel 
Vegan Recipes 
Taim's Moroccan Carrot Salad
A vibrant and aromatic Moroccan-inspired carrot salad that balances earthiness with a touch of sweetness and acidity. This recipe, courtesy of Chef Einat Admony, features tender carrots sautéed to perfection and tossed in a fragrant spice blend.
Simple Tasty Recipes
Ingredients for 5 Servings
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2 lbs, peeled
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3 tablespoons plus extra for sautéing
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1/2 tablespoon
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1/2 tablespoon
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1/2 tablespoon
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1/2 teaspoon
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1/2 teaspoon
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3, thinly sliced
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1 pinch
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3 tablespoons
Time
Goes Great with
Method
- Place the peeled carrots in a large pot of cold water and bring to a boil. Cook for approximately 15 minutes or until tender but still holding their shape.
- Drain the carrots and immediately transfer them to an ice-water bath to stop the cooking process. Once cooled, drain well.
- Slice the cooled carrots diagonally into 1/4-inch-thick rounds.
- Heat a small amount of olive oil in a large pan over medium-high heat. Sauté the carrot rounds in batches until they develop a slight golden-brown exterior, ensuring not to crowd the pan.
- Transfer the sautéed carrots to a mixing bowl. Add the remaining 3 tablespoons of olive oil, cumin, paprika, salt, sugar, black pepper, sliced garlic, cayenne, and vinegar.
- Toss gently to ensure all carrots are evenly coated with the marinade. For the best flavor development, cover and refrigerate overnight; serve at room temperature.
Notes:
- Make it ahead: This salad tastes significantly better after sitting in the fridge for 24 hours, allowing the spices to penetrate the carrots.
- Serving suggestion: Serve alongside hummus, pita, or as part of a mezze platter.
- Vinegar choice: While white wine or champagne vinegar is recommended, apple cider vinegar can be used for a slightly fruitier profile.
Goes Great with
25 mins
