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Recipes|Featured Main

Moroccan Carrot Salad with Nigella Seeds

Moroccan Carrot Salad with Nigella Seeds

Moroccan Carrot Salad with Nigella Seeds Photo
Difficulty Level: Easy
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT15M
    5 Minutes
  • Yield:
    4-6 servings
Nigella seeds, thought to be one of the oldest spices used, bring a pop of onion-y flavor to this unique cooked carrot salad from North Africa.
Ingredients
  • ⅓ cup red wine vinegar or lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon hot smoked paprika (or cayenne)
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 5 cups chopped carrots (½ inch chunks)
  • ¼ cup chopped flat-leaf parsley or cilantro
  • 2 tablespoons nigella seeds
  • 78.86ml red wine vinegar or lemon juice
  • 1 garlic clove, minced
  • 4.26g ground cumin
  • 2.13g hot smoked paprika (or cayenne)
  • 4.26g salt
  • 59.15ml olive oil
  • 1182.94ml chopped carrots (½ inch chunks)
  • 59.15ml chopped flat-leaf parsley or cilantro
  • 25.56g nigella seeds

Nigella seeds, thought to be one of the oldest spices used, bring a pop of onion-y flavor to this unique cooked carrot salad from North Africa.

Preparation
STEP 1

In a large bowl add vinegar (or lemon), garlic, cumin, hot smoked paprika (or cayenne), salt and olive oil. Stir well to combine.

STEP 2

Bring a large pot of water to a boil, salt heavily and add carrots. Cook until carrots are just tender, drain very well and toss in dressing while still warm.

STEP 3

Add parsley (or cilantro), nigella seeds and toss to combine. Taste and adjust seasoning as desired. Serve chilled or at room temperature.

Options

Options:

Top with yogurt or add chickpeas to this salad! It also goes great with grilled seafood or meats!

Large carrots with a deeper flavor work best for this dish, not peeled baby carrots.

This dish can also be made using raw grated carrots instead of the cooked or roasted carrots, adjusting seasonings as needed.

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