North African Carrot Salad
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North African Carrot Salad
This salad uses a traditional North African dressing called charmoula--a mixture of oil, garlic, citrus, herbs, cumin, and salt. I find that this recipe works best with carrots, because their sweetness is a perfect pairing for the pungent dressing, but boiled, cubed potatoes with a chopped boiled egg would also be delicious. Toasting and then grinding the whole cumin seeds is really the key to this recipe--it gives the dressing a deep, earthy aroma.
Times
- Ready Time : 0 min
Servings
Ingredients
- 8-10 large carrots, peeled
- 1 teaspoon whole cumin seed
- 1 garlic clove, finely minced
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- ¼ tsp smoked paprika
- ⅛ tsp cinnamon
- ¼ cup cilantro, finely chopped
Directions
- Bring a large pot of water to boil. Add carrots whole, and turn down to simmer for 8 minutes. Remove carrots to a bowl of ice water.
- Meanwhile, toast cumin seeds in a small frying pan over a medium flame for 45-60 seconds, until they are beginning to brown and smell fragrant. Pour into a large mortar and pestle. Add garlic and salt, and pulverize. Add oil, lemon juice, paprika, cinnamon, and cilantro, mixing well before after addition.
- Remove carrots from water and pat dry. Slice on an angle into ⅛ inch rounds. In a large non-reactive glass bowl, toss with the dressing. Chill for at least an hour, or overnight for best results.
About Rella Kaplowitz
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Pareve , Salads, Vegetable Side , Lag BaOmer, Passover Recipes, Shabbat, Shavuot , Moroccan , Make Ahead , Budget, Gluten Free, Low Carb, Low Fat, Summer Salad, Vegan, Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This is a great recipe which really gives someone a “kick”.
It is truly an “upper”