Moroccan carrot salad is another staple that can be found at most Shabbat and Jewish holiday tables. This recipe by Einat Admony successfully elevates a simple dish to delicious heights. For an extra kick, you can add minced preserved lemons to the salad as well as minced cilantro.
Moroccan carrot salad
- 2 lbs carrots, cut into 1/4 inch thick slices
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 1 1/2 teaspoons fine sea salt, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
Bring a large pot of water to boil. Add a generous amount of salt to the water. Prepare an ice bath to use for the carrots after they've cooked.
Place the sliced carrots in the boiling water for about 8 minutes, until tender but still crisp. Scoop them out of the water with a slotted spoon and place them in the prepared ice bath.
Allow carrots to dry for 5 minutes, and them toss them with the tomato paste.
Next, prepare the salad dressing by whisking together the oil, vinegar, salt, cumin, paprika, sugar, pepper, and garlic. Pour over the carrots and mix until all the carrots are coated with the tomato paste and salad dressing.