• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Salads & soups » Moroccan Carrot Salad with Spiced oil Nuts & Raisins

    Moroccan Carrot Salad with Spiced oil Nuts & Raisins

    Dec 24, 2017 · Modified: Dec 20, 2020 by Priya_Srinivasan ·

    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. 
    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Previous Post: « Eggless Masala Chai Cake with Cashew-saffron Cream Frosting , Vegan Cake and Vegan Cream
    Next Post: Ras El Hanout – Moroccon Spice Mix »

    Reader Interactions

    Comments

    1. Sangeetha Nambi

      December 27, 2017 at 9:48 pm

      Healthy salad ever !

      http://recipe-excavator.blogspot.com

      Reply
    2. vaishali sabnani

      December 30, 2017 at 1:49 am

      Salad sounds very flavourful , love those raisins and pistachios.

      Reply
    3. Chef Mireille

      December 30, 2017 at 5:22 am

      there are many moroccan dishes that use carrot as main ingredient – this looks so delicious

      Reply
    4. Priya Suresh

      December 30, 2017 at 9:18 am

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

      Reply
    5. MySpicyKitchen

      December 31, 2017 at 9:48 pm

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

      Reply
    6. Unknown

      January 01, 2018 at 2:49 pm

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

      Reply
    7. Mayuri Patel

      April 06, 2019 at 4:16 am

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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    CommentLuv badgeShow more posts

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Newsletter Sign-up

    Get a free e-book containing 5 easy vegetarian recipes.

    Meet the Camper

    Hi, I m Priya Srinivasan, the camper in this kitchen.  Read more.

    Flatbreads

    • Peanut masala paratha
    • Beets Paratha | How to make Beetroot Paratha
    • Omani Maldouf – Dates Flatbread
    • Multigrain flour masala roti/wheat-oats-bajra ka masala roti

    See more

    Vegan Recipes

    • Barley Vegetable Soup | How to Make Barley Soup
    • Mallige idli
    • Red Aval Payasam | Red Rice Flakes Kheer – Vegan
    • Cauliflower Fried rice | Low-carb Meal| Indo-Chinese

    See more

    Frozen Treats

    • Strawberry Blueberry Ice-cream (Vegan)
    • Wet Walnuts – Ice cream toppings
    • Peach and Pineapple Coconut Water Popsicle
    • Roasted Plum Ice-cream – No Churn, Eggless

    See More

    Popular Posts

    • Varagu Idly & Dosa |...
    • Venpongal |Khara pongal|H...
    • Strawberry Cream | Fruit...
    • Peanut & Sesame Chut...
    • Oats Adai | Oats & L...
    • Mysore style Chutney Podi...
    • Varagu Venpongal | Millet...
    • Eggless Vanilla Sponge C...
    • Ragi Ladoo | Millet Laddu...
    • Roasted Phool Makhana, R...

    My Recent Video

    https://youtu.be/WgvXECsF4m0

    Footer

    ↑ back to top

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Privacy Policy