Spicy Carrot Salad
A vibrant and refreshing Moroccan-inspired salad featuring tender carrots tossed in a zesty, spiced vinaigrette. It's a simple and healthy side dish that gets better as it marinates, perfect for making ahead.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 162 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcarrot, peeled and sliced into 1cm rounds
- 15 gfresh parsley, finely chopped
- 15 gfresh cilantro, finely chopped
dressing
- 3 tbspextra virgin olive oil
- 3 tbsplemon juice, freshly squeezed
- 2 clovegarlic, finely minced
- 1 tspground cumin
- 1 tspsweet paprika
- 0.25 tspcayenne pepper, or more, to taste
- 0.25 tspground cinnamon
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 1 tspmaple syrup(optional)
Equipment
pot · colander · cutting board · knife · whisk · small bowl · large mixing bowl
The method
Step by step
- 1
Place the sliced carrots in a medium pot and add enough cold water to cover them completely. Add a pinch of salt.
About 1 min
- 2
Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer.
About 3 min
- 3
Cook until the carrots are tender when pierced with a fork but not mushy, which should take about 6-8 minutes.
About 7 min
Cook’s note: The final texture should have a slight bite, not be completely soft.
- 4
While the carrots are cooking, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, all spices, salt, pepper, and optional maple syrup in a small bowl.
About 3 min
Cook’s note: Making the dressing while the carrots cook saves time.
- 5
Drain the cooked carrots thoroughly in a colander and transfer them to a large mixing bowl.
About 1 min
- 6
Pour the prepared dressing over the warm carrots.
About 1 min
Cook’s note: The warm carrots will absorb the dressing more effectively.
- 7
Add the chopped fresh parsley and cilantro, then gently toss everything to combine.
About 1 min
- 8
Cover the bowl and let the salad rest for at least 30 minutes at room temperature to allow the flavors to meld together.
About 30 min
Cook’s note: For even better flavor, you can refrigerate it for a few hours or overnight.
- 9
Serve the salad at room temperature or chilled.
Per serving
Nutrition
- Calories
- 162kcal
- Protein
- 2g
- Carbs
- 16.6g
- Fat
- 10.9g
- Fibre
- 4.4g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
This salad is best served chilled or at room temperature.
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