I am making Moroccan chicken tajine and I wanted a vegetable dish. While many tajine recipes include the vegetables in the stew, I wanted something on the side. Wife, Jan really likes carrot salads.
In Moroccan cuisine, carrot salads may include raw carrots or they may be cooked and then cooled. I do not particularly like cooked carrot, so I chose to use raw grated carrots. This is a dish that it is best to make a few hours early, so that it has plenty of time for the vegetables to absorb the flavors.
Karl’s Moroccan Carrot Salad
3 Tbs. olive oil
1 Tbs. lemon juice
1 clove garlic, finely minced
1 tsp. sweet paprika
½ tsp, cumin, ground
¼ tsp. cinnamon
⅛ tsp. black pepper
⅛ tsp. Kosher salt
4 large carrots
1 small red bell pepper
2 Tbs. flat leafed parsley
1. Add all of the dressing ingredients to a small lidded jar and shake to blend.
Tip: Let the dressing meld for 10-15 minutes to meld.
2. Grate the carrots and put them in a large mixing bowl.
3. Cut the bell pepper into small bars (½ x ⅛ inch) and add them to the bowl.
4. Pour the dressing over the vegetables and toss to coat.
Tip: Let the salad marinate for 2-3 hours, re-tossing occasionally.
5. Just before serving add most of the parsley and toss to mix it in.
6. Transfer the salad to a serving bowl and garnish with a few sprigs of parsley.
7. Serve at room temperature or slightly chilled.