Spicy Moroccan carrot salad

    Spicy Moroccan carrot salad

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    About this recipe: Cayenne pepper adds a little bit of heat to this Moroccan-style carrot salad. Garnish with fresh coriander leaves.

    Serves: 6 

    • 450g carrots, peeled and sliced into thin rounds
    • 500ml water
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1/2 teaspoon sweet paprika
    • 1 pinch cayenne pepper, or to taste
    • salt and freshly ground black pepper to taste
    • 1 tablespoon wine vinegar
    • 1/2 teaspoon ground cumin
    • 1 tablespoon freshly chopped coriander

    Prep:15min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hr5min 

    1. Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt and black pepper in a shallow pan; bring to the boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
    2. Stir vinegar and cumin through the carrot mixture.
    3. Remove pan from the heat; set aside to allow salad to cool to room temperature.

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