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Moroccan carrot salad with cumin & cilantro

Some online recipes use raw carrots, others use cooked carrots.

Which do you prefer in the Moroccan-style carrot salads that you make?

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  1. I cut the carrots into coins and blanch. If I ever decide to try shredding it I would just use it raw.

    1. I really enjoy both, but I like them sliced and not grated like some recipes say. When I cook the carrots I only blanch them so they still have bite to them and not fully cooked.

      1. depends a lot on how i'm planning to serve it. cold/room temp gets raw carrots, hot gets cooked carrots.

        1. Would any of you please share a recipe? I'm not familiar with this salad but it sounds like a nice blend of ingredients and would love to know the basics of how it's made.

          4 Replies
          1. re: masha

            Here's one - http://smittenkitchen.com/2010/05/car...

            I made it for the first time last week and loved it. It held up well for about a day and a half, dressed. Next time I'm considering throwing in some baked tofu and calling it a meal.

            1. re: masha

              In the spirit of the upcoming cookbook of the month, here is a good version of it (although I skipped the yogurt)

              http://herestheveg.blogspot.com/2011/...

              1. re: junglekitte

                finally getting around to trying this salad! thanks for the link, junglekitte!

              2. re: masha

                I like to grate them in a food processor and set aside. Then I saute diced shallots, ginger, turmeric, cumin and cayenne. Throw in the carrots and saute for, oh maybe 4 minutes or so, just to get them warm and slightly soft. Stir in some allspice, brown sugar, salt, pepper, crushed pistachios, currants and cilantro.