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–+ servings
Shredded carrots with spices in a blue bowl.
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Moroccan Carrot Salad

Course Salad, Side Dish
Cuisine Moroccan
Keyword Carrot, Carrots, Curry Powder, Gluten Free, Lemon, Onion, Onions, Raisin, Raisins, Salad, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Program Cooking Matters
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 115kcal
Author Chef Nadine Nelson

Equipment

  • 2 Small Mixing Bowl
  • Box Grater
  • Medium Bowl

Ingredients

  • 6 Carrots Medium
  • ½ Onion Small
  • 1 Lemon Small
  • 3 Tbsp Canola Oil
  • 1 tsp Curry Powder
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper
  • ¼ cup Raisins Dark or golden

Instructions

  • Rinse and peel carrots and onion.
  • Shred carrots with a grater. Dice onion.
  • Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
  • In a medium bowl, combine carrots and onions.
  • In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
  • Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.

Notes

  • Replace half of the carrot with grated jicama or apples, if you like.
  • For best taste, allow flavors to blend before serving. Let sit 15-20 minutes after you have mixed in the sauce in step 6.
  • Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
  • Layer onto a sandwich with lean turkey and fresh veggies like cucumber.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 238mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10199IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg