MOROCCAN CARROT SALAD

Posted in Salads, Vegetarian-friendly by

I love carrots but have a problem with eating them raw, cannot quite wrap my mind around the harsh texture. In fact, when I see carrot sticks playing as crackers next to a nice bowl of hummus, I feel a bit sad. In this salad, raw carrots are grated and mellowed down by spending some time in a nice dressing with one of my favorite ingredients, pomegranate molasses.  It is absolutely delicious, and even a person with my anti-raw carrot approach will love it. Trust me.

MOROCCAN CARROT SALAD
(adapted from many sources)

2 tablespoons lemon juice
1 tablespoon pomegranate molasses
½ teaspoon ground turmeric
1/8 tsp smoked paprika
Kosher salt
¼ cup extra-virgin olive oil
⅓ cup dried dates, thinly sliced
1 pound carrots, peeled and shredded
3/4 cup slivered almonds, toasted
1/2 cup pitted green olives, chopped
1/2 cup pomegranate seeds

Prepare the dressing by mixing in a bowl the lemon juice, pomegranate molasses, turmeric, paprika and salt.  Pour the olive oil whisking constantly. Add the chopped dates. Reserve while you process the carrots.

Shred the carrots in a food processor or grating by hand.  Add the carrots and olives to the dressing/dates mixture, and mix well. Leave it to stand at room temperature for about 10 minutes. Add the toasted almonds, sprinkle the pomegranate seeds on top, adjust seasoning and serve.

ENJOY!

to print the recipe, click here

Comments: Cannot praise this simple salad enough. One of the things I love most about it is that it is still good next day. How many salads stand an overnight sleep in the fridge? Not that many. Well, maybe if you have more rabbit genes than me, you could find the texture next day a bit too soft, but I doubt it. Still delicious. Pomegranate molasses brings the right amount of sharpness and sweetness, it all goes together beautifully. And don’t skip the pomegranate seeds, they please the eyes and the palate!

Between writing this post and publishing it, I made this salad again. Second time around I used Ras-El-Hanout instead of turmeric, skipped the paprika, and added thinly sliced green apples instead of green olives. Another version, same deliciousness…

 

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9 thoughts on “MOROCCAN CARROT SALAD”

  1. Ohhh yummm! I am with you concerning raw carrots, I have a difficult time with them as well. This salad has some very yummy ingredients! I have not heard of pomegranate molasses, where would I look for it in the grocery store?
    Nancy

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  3. Oh Lordie – What is it with some of you regarding raw carrots ! They are, first of all, meant to be washed, held by their stalks and chomped down as is at every opportunity ! The beginning of the day for most children in Northern Europe from the time they have teeth 🙂 ! Of course I have ALWAYS made raw carrot salad – at least a few times every week, but I absolutely love your recipe and am trying it on friends tomorrow lunchtime ! Have not normally added pomegranate, paprika or even olives and these might indeed raise the dish to more sophisticated levels . . . have a great weekend . . . meanwhile my part of Australia is burning . . . .say a prayer . . .

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