Moroccan Carrot Salad With Ginger Recipes

Steps:

• 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
• 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
• 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

Steps:

• Peel and cut into little batons about 2 inches long and 1/4 inch square: 4 large carrots.
• Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with: Salt.
• In a small bowl, mix together: 1/2 teaspoon each cumin and coriander, toasted and ground, One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne.
• Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together: Juice of 1/2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley.
• Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.
• Garnish with green or black olives.
• Use mint instead of cilantro or parsley.