Servings: 4 Prep time: 20 minutes

Warm Moroccan Carrot Salad

I love a good carrot salad. This cooked moroccan carrot salad was my go-to when I was going through chemo and couldn’t eat raw foods. It is sweet, lemony, delicious, and safe for a compromised immune system.

Ingredients

1 tablespoons lemon juice
1 tablespoons water or to taste
⅓ cup raisins
2 tablespoons olive oil
1 tablespoons whole cumin seeds
4 large or 6 medium organic carrots, peeled and grated
Sea salt and freshly ground black pepper, to taste

Nutritional Information

Calories

128 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

17 g

Sugar

10 g

Fiber

3 g

Protein

1 g

Sodium

46 mg

Donate Today

Preparation
View Comments
Print this Recipe

1. Heat the olive oil over a medium high flame in a wide sauté pan. Fry the cumin seeds until they start to darken, about 30 seconds, then add the grated carrots. Sauté the carrots for about 2-3 minutes until they start to soften and caramelize.

2. Add the lemon juice, water, and raisins. Mix well. When the liquid starts to bubble, pour everything into a large salad bowl.

3. Cover and leave the salad to sit and cool for at least 30 minutes to let the flavors develop.

4. Check for seasoning. Serve at room temperature.

Ann’s Tips and Tricks

Try using this same recipe substituting the carrots with other root veggies such as turnips, rutabaga, parsnips, or beets.