Carrot Salad Ala' Abdella
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."
- 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
In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches.
Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
Cook the cooking liquid over medium heat to reduce to a 1/2 cup.
Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots.
Add the cumin, cayenne, cilantro, and parsley. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.
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.
Cover and refrigerate for 1 - 2 hours to help meld the flavors.
Tips & Variations
No special items needed.