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Bright Moroccan-Spiced Carrot Salad
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Built by the community using Carrot salad
A vibrant, earthy carrot salad with warm spice, a zingy lemon and honey dressing, and a touch of garlic. Served at room temperature, it works beautifully as a side dish or a light lunch. Simple, colourful, and full of flavour.
Cooking Ability Level
Prep
10 mins
Cook
10 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
110
Ingredients
- 500g carrots, peeled and cut into thin batons
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 clove garlic, finely grated or minced
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp red wine vinegar
- Salt and black pepper to taste
1. Bring a pan of salted water to the boil. Add the carrot batons and cook for 4–5 minutes until just tender but still with a little bite. You want them soft enough to absorb the dressing but not mushy. Drain and pat dry with a clean tea towel.
2. While the carrots cook, whisk together the olive oil, lemon juice, honey, red wine vinegar, garlic, cumin, and smoked paprika in a large bowl. Season well with salt and black pepper.
3. Add the warm, drained carrots straight into the dressing and toss well. The warmth helps the carrots soak up all that flavour.
4. Leave to sit for at least 10 minutes before serving — the longer the better. This salad is best served at room temperature, and improves further if left for 30 minutes or even overnight in the fridge.
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Nutrition per Serving
110
Calories
1g
Protein
13g
Carbs
6g
Fat