Moroccan Carrot Salad--Make Ahead Kid-friendly Side Dish
This Moroccan Carrot Salad is the solution the same old side dishes and spending all day in the kitchen. It's spiced just right and is the perfect easy side dish for every day, but great for special occasions too.
Seasoned with cumin, coriander, parsley, in a warm vinaigrette, it's a lovely veggie side the whole family (including kids!) will love.
Does your family have a favorite recipe that you always serve when guests come over? One that you always bring to a new mother or a family in need? We do--and it's these carrots.
This carrot salad that tastes great warm or cold fits the bill for all of the above scenarios. In fact, my friend, Heather, who is unabashedly not a "health foodie" has asked me numerous times for this recipe.
Finally I am getting it onto my blog for her and for all of you.
This recipe is a slight modification from one of my most used cookbooks, Recipes from an Ecological Kitchen.
Seriously, this recipe's a keeper.
It has pencil marks throughout and though it is heavily vegetarian and our family is moving into eating more animal products, it will continue to be heavily used in my kitchen.
Lorna's description sets the recipe up nicely:
One of my favorite dishes, and one of the easiest to prepare. The paprika in the vinaigrette gives the carrots a reddish hue, and the spices accentuate their sweetness. Prepare this dish 2 hours in advance so the carrots become infused with the flavors. Serve warm or at room temperature.
Why You Will Love This Recipe
This recipe is one of our all-time family favorites. For years, we have served it almost every time that we have guests over--whether for a regular dinner or for a special occasion.
This recipe pairs wonderfully with this Pakistani Kima recipe and also is the perfect addition to your Thanksgiving, Christmas, or Easter table--or for any special occasion. The Moroccan Vinaigrette is perfect on top and marinates into the tender carrots, infusing the delicious flavor throughout.
A Super Fast Make Ahead Side Dish
This dish is a big time saver since you can make the dish ahead. The vinaigrette is meant to sit on the carrots for at least 2 hours before serving.
So you can make this Moroccan Carrot Salad ahead of time and let them marinate while you prepare the rest of your meal. SUPER helpful for special occasions and Holidays.
And you notice what I wrote about the time for cooking the carrots? Standard stovetop cooking takes 5-10 minutes, while cooking on high pressure in a pressure cooker takes only 1 minute! I highly encourage you to think about adding one of these tools to your kitchen collection.
We think that these Moroccan Carrots are particularly nice topped with some of my homemade Chaat Masala. With or without, you will certainly be able to get your kids to eat these vegetables.
And try topping other vegetables with my Moroccan Vinaigrette as well. You'll be sure to see more veggies get eaten around your table.
How to Steam the Carrots
You can steam the carrots several ways. I most often use my pressure cooker and just cook them on high pressure, as mentioned above, for 1 minute.
However, you can also put them in a pot of a small amount of boiling water (about 1/2" - 1") for 5-10 minutes. The bottom layer of carrots will be a bit more cooked than the rest, but the difference isn't that much.
Otherwise, a vegetable steamer like this one works great. We used to use something like this all the time.
Moroccan Carrot Salad ~ a Family Favorite for Any Occasion
- 1/2-1 cup water
- 2 pounds carrots (cut into 1/2-inch slices)
- 1/3-1/2 cup Moroccan Vinaigrette
- Cook carrots either by steaming on the stovetop for 5-10 minutes, or in a pressure cooker or Instant Pot. If cooking in a pressure cooker, set steaming trivet in cooker, add water, bring to boil and set carrots on the trivet.
- If using a pressure cooker, cook for only 1 minute under high pressure and release pressure using a quick-release method. If using an Instant Pot, cook for 3 minutes on the steam setting and then release pressure using QPR (quick pressure release).
- While the carrots are still warm, set them in a serving bowl and moisten them generously with the vinaigrette. Let the mixture sit for 2 hours (if at all possible), tossing occasionally.
- Just before serving, perk up the flavors with a bit of sea salt, if needed.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Wanting More Healthy Vegetable Dishes?
Oven Roasted Rainbow Carrots
Oven Roasted Brussels Sprouts
What is your favorite vegetable recipe?
So I guess you serve these cold then? Since they sit for 2 hours? Or do you reheat them before serving? Either way, I am sure I'd like them, just wondering what you do!
I just serve them warm - after they've been sitting. But they are good anyway you like!
Prepared Moroccan Carrots with the Moroccan Vinaigrette last night. Also made the optional Chat Masala side spice. Just with the Vinaigrette the carrots were outstanding. It looks like the Vinaigrette can be and will be used on many dishes including salads. Thanks for all three Adrienne. Let's see. . . what's next? Might do the Pakistani Kima using chicken instead of beef.
Hi Vernon! You are so welcome! We love all of them! I am sure you'll love the Kima also. It is, like I said, our #1 favorite dish here. So glad you are enjoying them all! My sons even like the Moroccan on rice plain - when I'm really pressed for time we'll use beans that I've cooked and put them on top of the rice w/ Moroccan Vinaigrette on top. Easy and delicious!
Oh good idea!
These carrots look delicious! 🙂
Thanks, Myra - they really are :-).
Like your recipes.
Also, the info on the governments actions is good.
We, and I mean all of us, are being threated in almost every facet of our lives by the aggressiveness of corporations, the AMA, etc. in loss of freedoms.
YUUUM! Sounds so good and your photo is great too. Found you at MIYMM.
Thanks so much for adding this recipe to our World Food Thursdays bloghop!