Lukewarm carrot salads

Recipe by Damaris Beems
0.0 from 0 votes
Course: Sides, SaladsCuisine: Moroccan, Arabic




Cooking time


Total time



Two lukewarm carrot salads. And they’re not the same. And they both bring something else to the table. They’re both hot. And start from boiled carrots. A delicious part of a mezze or as a side dish.


  • Carrot salad with cumin and garlic
  • 5 large carrots

  • 4 table spoons olive oil

  • 4 cloves garlic

  • 1 tea spoon rounded cumin

  • 0,5 lemon (for its juice)

  • salt and pepper

  • Carrot with garlic and mint
  • 500 gram carrots

  • 2 cloves garlic

  • 1 table spoon dry mint

  • 3 table spoons olive oil


  • Carrot salad with cumin and garlic
  • Peel the carrots. You can now choose the shape in which you want to make them. Grated or in slices. It is what you prefer. I have grated them this time, but another time it may just be that I keep them sliced. Boil the carrot for 10 minutes.
  • Now heat a frying pan and fry the drained carrots with the garlic, cumin and some salt and pepper. Stir fry over medium heat until the moisture has evaporated and the garlic starts to discolor.
    Finally pour the lemon juice over it. You can serve it warm or at room temperature.
  • Carrot with garlic and mint
  • Scrape the carrots and for these carrots the same applies as the ones above. You can slice or grate them. It just depends on what you feel like. Then boil the carrots in a little water with some salt. After 10 minutes, remove the lid from the pan and let it boil for another 10 minutes until the water has just about evaporated.
  • Now mix the garlic, mint and olive oil and add it to the carrots. Let it simmer for a few minutes so that the flavors can work well together.

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