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    You are at:Home»Dairy-Free Recipes»Warm Moroccan Carrot Salad for a Traditional Plant-Based Paleo Side

    Warm Moroccan Carrot Salad for a Traditional Plant-Based Paleo Side

    2
    By Alisa Fleming on May 23, 2019 Dairy-Free Recipes, Salad

    I’ve seen both cooked and raw versions of Moroccan Carrot Salad, but I prefer mine cooked. So this recipe is made with steamed carrots, and is very easy to prepare. Not to mention, it’s full of fresh flavors that pair well with many meals. You can even bring it to a potluck barbecue or picnic. It’s made without top allergens, gluten, and added sugars, so almost everyone can enjoy it.

    Moroccan Carrot Salad Recipe - An easy, versatile, plant-based, paleo-friendly side

    I originally shared this recipe in 2006, and today it’s getting a big update!

    Special Diet Notes: Moroccan Carrot Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

    5.0 from 2 reviews
    Moroccan Carrot Salad
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    Although it's tasty when warm, this recipe is also a great healthy side dish to make ahead. The flavors develop more as it chills in the refrigerator.
    Author: Alisa Fleming
    Serves: 6 to 8 servings
    Ingredients
    • 2 pounds baby carrots, or regular carrots cut into ½-inch pieces
    • 2 tablespoon extra-virgin olive oil
    • 2 tablespoon red wine vinegar
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh cilantro (optional, I usually omit it)
    • 2 to 4 garlic cloves, minced (about 1 to 2 teaspoons)
    • ½ teaspoon ground cumin
    • ½ teaspoon Dijon mustard
    • ½ teaspoon freshly ground black pepper, or to taste
    • ¼ to ½ teaspoon fine sea salt, to taste
    Instructions
    1. Steam the carrots until just crisp tender, about 6 to 10 minutes. Remove the carrots to a serving dish.
    2. In a small bowl, whisk together the oil, vinegar, parsley, cilantro (if using), garlic, cumin, mustard, pepper, and salt.
    3. Pour the dressing over the carrots and toss to coat.
    4. Serve warm, let the flavors meld for an hour at room temperature, or refrigerate for several hours to overnight.
    3.5.3229

    Key Pantry Supplies: Moroccan Carrot Salad


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    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Kelly on October 9, 2019 8:36 am

      I love that you made this carrot salad warm. That’s definitely easier on the digestion and what a great group of ingredients you have to go with it. Will be jumping into this shortly!

      Reply
    2. Amanda on March 20, 2019 8:03 am

      I’ve been looking for more ways to serve carrots. I love that the flavors in this lend themselves to Latin cooking as well as the Moroccan.

      Reply

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