📝 About This Recipe
Transport your senses to the vibrant souks of Marrakech with this classic Moroccan carrot salad, a staple of Maghrebi cuisine known for its perfect balance of sweet, earthy, and citrus notes. Unlike standard raw slaws, this version lightly blanches the carrots to unlock their natural sugars and create a tender-crisp texture that absorbs the aromatic cumin and paprika dressing. It is a naturally gluten-free masterpiece that brightens any table with its jewel-toned hues and refreshing profile.
🥗 Ingredients
The Vegetables
- 1.5 pounds Carrots (peeled and sliced into 1/4-inch thick rounds)
- 1/4 cup Red Onion (very thinly shaved or minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 4 pieces Medjool Dates (pitted and slivered for a hint of sweetness)
The Spiced Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 2 tablespoons Fresh Lemon Juice (about one large lemon)
- 2 cloves Garlic (grated or finely minced into a paste)
- 1.5 teaspoons Ground Cumin (toasted if possible)
- 1 teaspoon Smoked Paprika (adds a subtle depth)
- 1/4 teaspoon Ground Cinnamon (a traditional Moroccan secret)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
For Garnish
- 2 tablespoons Toasted Sliced Almonds (for crunch)
- 5-6 leaves Fresh Mint Leaves (torn for a final aromatic touch)
👨🍳 Instructions
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1
Bring a medium pot of salted water to a rolling boil.
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2
Add the sliced carrots to the boiling water and cook for 5-7 minutes. You want them 'al dente'—tender enough to pierce with a fork but still retaining a slight snap.
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3
While the carrots cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.
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4
Drain the carrots immediately and plunge them into the ice bath to stop the cooking process and preserve their vibrant orange color.
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5
Once cooled, drain the carrots thoroughly and pat them dry with a clean kitchen towel. Excess water will dilute the dressing.
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6
In a small glass jar or bowl, whisk together the olive oil, lemon juice, grated garlic, honey, cumin, smoked paprika, cinnamon, salt, and cayenne.
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7
Taste the dressing; it should be punchy and aromatic. Adjust the salt or lemon juice as needed.
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8
In a large mixing bowl, combine the blanched carrots, slivered dates, and thinly shaved red onion.
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9
Pour the vinaigrette over the carrot mixture and toss gently to ensure every slice is well-coated.
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10
Fold in the chopped parsley and cilantro. Stirring these in at the end keeps the herbs looking fresh and green.
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11
Cover the bowl and let the salad marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours. This allows the spices to penetrate the carrots.
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12
Just before serving, give the salad one final toss. Transfer to a shallow serving platter.
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13
Garnish with the toasted almonds and torn mint leaves for a professional, restaurant-quality finish.
💡 Chef's Tips
For the best flavor, use whole cumin seeds and toast them in a dry pan for 2 minutes before grinding them. If you prefer a raw salad, use a box grater to shred the carrots instead of slicing and blanching them. Don't skip the cinnamon; it provides the 'warmth' that is characteristic of North African spice blends. If the salad has been in the fridge, let it sit at room temperature for 15 minutes before serving to let the olive oil liquefy and the flavors wake up. To make this vegan, simply swap the honey for agave nectar or a pinch of coconut sugar.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or herb-crusted roasted chicken. Pairs beautifully with a side of fluffy quinoa or gluten-free couscous to soak up the dressing. Add a dollop of Greek yogurt or labneh on the side for a creamy contrast. Enjoy with a glass of chilled Moroccan mint tea or a crisp Sauvignon Blanc. Works wonderfully as part of a 'Mezze' platter with hummus, olives, and gluten-free flatbread.