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Warm Moroccan Carrot Salad

Name: Warm Moroccan Carrot Salad
Prep time: 20

(9 votes, average: 3.89 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

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.

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 carrots, peeled and grated
Sea salt and freshly ground black pepper, to taste

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Nutrition Facts

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

207 mg

Directions

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.
Add the lemon juice, water, and raisins. Mix well. When the liquid starts to bubble, pour everything into a large salad bowl.
Cover and leave the salad to sit and cool for at least 30 minutes to let the flavors develop.
Check for seasoning. Serve at room temperature.

Chef Tips

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

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.