Moroccan Carrot Salad with Spiced oil Nuts & Raisins

By Priya Srinivasan - I Camp in My Kitchen - Sunday, December 24, 2017

I was not sure whether i would be able to do publish today's post on time, but thankfully here i am! I totally enjoyed this week's morocco theme, thought we did only 3 simple recipes, but i have bookmarked loads, and i m sure our boss +srivalli jetti will definitely give us this theme again in the coming months. 
Today's recipe Moroccan Carrot salad, was done in flat 15 minutes.  I started around 4:30 pm and i clicked it at 5:00, as my daylight was fading fast, i just propped my board on my cloth dryer and used my phone camera to click these pictures. I m pretty happy with the pictures too. (pictures updated on November 2019).
Moroccan salad
The story above was to state how easy is this recipe. This Moroccan carrot salad would be a great addition to your party table, if making ahead, just parboil the carrots and keep it refrigerated and on the day of serving, toss it with the seasoning and let it sit for 30 minutes for the flavors to mingle, just before putting it on the table garnish it with nuts and raisins. Do not miss that garnish, those toasted nuts add a great texture to the salad.

Here is the video 
Do try this recipe and let me know how you liked it!
Update : Pictures updated on 8th November 2019
Moroccan carrot salad
Ingredients (serves 1)
2 medium sized carrot/around 200 grams, chopped into chunks/roundels
1-2 tsp toasted, silvered pistachios/walnuts
handful of black raisins
salt to taste

Seasonning
1-2 tsp oil
1 fat clove of garlic, minced 
2 pinches of Ras el hanout 
or
a 2 pinches of cumin powder, paprika powder and pepper powder tossed together
1/2 tsp honey
Carrot salad
Method
  • Wash and peel the carrots, chop them into chunks, take them in a sauce pan, add water to submerge the carrots and let it sit on heat until it starts to boil. Once it starts to boil, take it off the heat, drain and set aside until it cools down.
  • While it is cooling, whisk the seasoning together. I had the spice oil from yesterday roasted potatoes, i have used the same. If you don't wish to use ras el hanout, you can use paprika/red chilli powder, cumin and pepper powder, lemon juice and add it to the oil, adjust it as per your taste and use it for spicing the salad.
Salad with  nuts

  • Once the carrots are cool, take in a salad bowl, add the seasoned oil,  drizzle honey over it,  check the salt and toss together. 
  • Just before serving, add the toasted nuts and raisins to the salad and serve. 

  • Share:

You Might Also Like

7 comments

  1. Healthy salad ever !

    http://recipe-excavator.blogspot.com

    ReplyDelete
  2. Salad sounds very flavourful , love those raisins and pistachios.

    ReplyDelete
  3. there are many moroccan dishes that use carrot as main ingredient - this looks so delicious

    ReplyDelete
  4. Love the addition of raisins and pistachios here, carrot salad rocks.

    ReplyDelete
  5. Pictures have come out good and love that board. The salad looks flavorful and a healthy as well

    ReplyDelete
  6. Lovely, salads are always great to have on daily basis. Looks fabulous.

    ReplyDelete
  7. Just love how tempting this salad looks, giving the humble carrot a totally new look with pistachios and raisins. I love Moroccan Carrot Salad.

    ReplyDelete

Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!