Moroccan carrot salad with lime yogurt

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Recipe by Damaris Beems Course: SaladCuisine: Moroccan
Servings

4

Preparation

30

minutes
Cooking time

10

minutes
Total time

40

minutes

Carrot is not so tasty and I tire of it quickly. But the Moroccan food culture knows how to handle it. And then carrots are suddenly horribly tasty. Also in this salad that you prepare warm and then let it cool down. Definitely the better way to make a salad as far as I’m concerned.

Ingredients

  • 1 kilo carrots (yellow, purple, orange)

  • 1 onion

  • 5 spring onions

  • 5 chili peppers

  • 5 cloves garlic

  • 1/8 tea spoon clove powder

  • 0,25 table spoon each of ginger powder and ground coriander seeds

  • 0,75 table spoon each of ground cinnamon, paprika and ground cumin seeds

  • 1 lemon for its juice

  • 2 Preserved lemons

  • 1 bouquet fresh cilantro

  • 250 ml vegetable greek yogurt

  • salt and pepper

  • olive oil

  • 2 limes

Cooking time

  • Finely chop the onion and garlic cloves. Cut the spring onion into rings. And cut the red pepper in half and then finely.
    Grate the carrots into julienne.
    Gently fry the onions and garlic cloves in the oil. Add the red pepper. And then the spices (I always put everything together in a bowl first, stir it through (dry) and then add it to the pan) in the pan. Stir well. Now add the carrot and keep stirring until the carrot is al dente.
    Meanwhile, you can squeeze the limes and mix them with the yoghurt.
    And finely chop the coriander leaves.
  • Let the carrot cool down well, it is not a warm salad but one at room temperature.
    Mix in the lemon juice and spring onion and season with salt and pepper.
  • When serving, add a generous scoop of yoghurt on top of the salad and garnish with the fresh coriander.

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