Moroccan Carrot Salad
4 servings
30 minutes
Moroccan-style carrot salad is a vibrant dish reflecting the colorful and spicy soul of Moroccan cuisine. Its flavor base is fresh, juicy carrots enriched with aromatic cumin, spicy chili flakes, and the refreshing acidity of lemon juice. Lightly sautéed onions add warmth and depth to the salad while spices reveal the full palette of Eastern flavors. This salad pairs excellently with meat and fish dishes and can be served as an appetizer or side dish. Historically, Moroccan cuisine is known for bold combinations of sweet and spicy flavors, and this salad is a great example of that. It fits perfectly into light spring-summer meals, adding freshness and character to them. Simple yet sophisticated, it will adorn any table and provide a sense of journey through the narrow streets of Marrakech.
1
Peel the carrot and grate it on a coarse grater. Cut the onion into thin half-rings.
- Carrot: 450 g
- Onion: 1 head
2
Heat vegetable oil in a pan. Add onion and sauté on high heat for 2 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
3
Then add the carrot, chili flakes, cumin, salt, and pepper. Cook for another 2 minutes. Remove from heat and add lemon juice. Cool to room temperature and serve.
- Carrot: 450 g
- Chili flakes: 0.3 teaspoon
- Ground cumin: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
