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Moroccan Spicy Carrot Salad

malak

"Carrots are cut into thin, round pieces and cooked with the spices."
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Ingredients

1 h 5 m servings 74 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
  2. Stir vinegar and cumin through the carrot mixture.
  3. Remove the pan from heat and set aside to allow salad to cool to room temperature.
  4. Garnish with cilantro to serve.

Nutrition Facts


Per Serving: 74 calories; 4.8 g fat; 7.9 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 56 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 28 Ratings

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Most helpful positive review

Wow, I think these were the best tasting carrots that I have ever had! Extremely flavorful and such interesting flavors at that. I thought maybe with the cayenne and paprika that these might be ...

Most helpful critical review

I left out the cayenne, changed vinegar to twice the amount with lemon juice. Big problem with method which I changed completely. Spices like cumin and paprika need to be fried in the olive oil ...

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I left out the cayenne, changed vinegar to twice the amount with lemon juice. Big problem with method which I changed completely. Spices like cumin and paprika need to be fried in the olive oil ...

Wow, I think these were the best tasting carrots that I have ever had! Extremely flavorful and such interesting flavors at that. I thought maybe with the cayenne and paprika that these might be ...

Quite a winner with great balance of flavors and I love a new way to cook a healthy vegetable side dish that even my picky husband who doesn't like carrots but got 2nds of this and said it was a...

Excellent! Everyone wanted the recipe. I used 50% more of all spices. When the carrots were almost cooked I removed them from the pan and then reduced the sauce. Once the sauce was reduced I...

Lovely! That vinegar (I used apple cider vinegar) gives it such a cool kick. I couldn't stop eating these!

I'm always looking for new ways to serve carrots and I'll happily add this to my rotation. I overdid the vinegar (bottle slipped) so they were a tad acidic, but still quite good. Thanks, Malak!

I have made these about 10 times. The first time I made it, I tasted it and tasted it until it was gone! I have made them per the original recipe and with Carols suggested changes. I like the le...

Very tasty. the first time I made them I doubled everything but it was too much liquid so I stopped doubling the water.

These carrots are fabulous. I was cooking an African dinner & needed a vegetable to serve. I cut the recipe in half because I was a little skeptical as to whether or not they would get eaten. Th...