Carrot Salad Ala' Abdella
Recipe: #17249
February 07, 2015
Categories: Dinner, Side Dishes, Vegetables, Carrot, Moroccan, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Fall/Autumn, Regional Holiday, Weeknight Meals, Boil, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"Morroccan salad that is very tasty. The natural sweetness of the carrots blend really well with the other ingredients. Note that 2 hours refrigeration time is included in the prep. time."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (233.4 g)
- Calories 209.7
- Total Fat - 8.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 1.4 mg
- Sodium - 101.5 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 6 g
- Sugars - 23.5 g
- Protein - 2.5 g
- Calcium - 76 mg
- Iron - 1.3 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches.
Step 2
Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
Step 3
Cook the cooking liquid over medium heat to reduce to a 1/2 cup.
Step 4
Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots.
Step 5
Add the cumin, cayenne, cilantro, and parsley. Set aside.
Step 6
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.
Step 7
Add the dates and cook until the dates are softened. Toss the onion mixture with the carrots. Season with sea salt and ground black pepper to taste. Let cool.
Step 8
Cover and refrigerate for 1 - 2 hours to help meld the flavors.
Tips & Variations
No special items needed.
