Summer is for salads. Yes, I am one of those people who has to force herself to eat salads during the winter months. The thought of chewing on something cold while cold air blow outside makes me shiver. Now, when summer hits, I am all over salad. Moroccan carrot salad is perfect for summer.
Carrots are one of those veggies that make the A list in my book. Yes, will confess that I am not really a veggie lover, but when it comes to carrots, I have a soft spot.
These orange roots have a long history and a lot of taste. Carrot seeds have been found at prehistoric sites.
An ancient tuber
Their more recent origin dates back to the 10th century in Persia, and Asia Minor. Its original appearance was quite different from the orange tuber we know and love today. In those days carrots grew wild, and were widely used in traditional medicine, and not as as a vegetable.
The first evidence of carrots being used as food comes from Iran in the 10th century. The first examples were said to be purple or yellow. The origin of the word carrot dates to roughly 1530, and is borrowed from Middle French – carrotte, from the Latin – carōta, and the Greek -karotōn.
So now that you know more about carrots than you ever expected to know, let’s get back to the recipe!
This salad is EASY
The mint is what really gives this salad a refreshing taste. You can use sliced carrots or shredded carrots for this recipe. If you are making this recipe with sliced carrots I like to cook my carrots until they are just a bit tender. I like to make it with raw shredded or spiral cut carrots.
The best part is that this Moroccan carrot salad goes well with everything that comes off the grill. It’s also delicious as an appetizer, or even as a topping for a regular salad. You can put this salad together in about 20 minutes. My advice is to make ahead of time so the carrots can be infused with all the flavors.
For the dressing for this salad I used my authentic Moroccan spice blend: ras el hanout.
I am also very excited to be using mint from my own garden. Mint is one of those things I can grow without any problem. You see, mint grows just by looking at it.I don’t even have to tend it and it just grows. I love it.
For the carrots, you can use a spiralizer, or a food processor. My husband couldn’t resist the temptation of yet another gadget, so he ran out and bought a Zyliss spiralizer. It’s actually pretty unobtrusive; it’s small and compact so it stores well.
Moroccan Carrot Salad
This Moroccan carrot salad comes together in about 20 minutes. It's the perfect side dish to accompany anything that comes off the grill.
- 1 lb carrots peeled
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 6 mint leaves minced
- 2 garlic cloves crushed
- 1/2 Moroccan spice blend ras el hanout
- 1/4 tsp cracked pepper
- 1/2 tsp Kosher salt
Shred carrots in a food processor, then place in a bowl. You can also use a spiralizer.
In a small bowl whisk olive oil, lemon juice, and add in the mint leaves.
Stir in the crushed garlic, then mix in the Moroccan spice blend, cracked pepper, and salt.
Slowly drizzle over the shredded carrots, while tossing to coat evenly.