Do you need a quick and easy salad? Try this Moroccan Carrot Salad. The Moroccan carrot salad comes together in less than 30 minutes and has tantalizing flavors. To make it, thinly sliced carrots are steamed until tender, then tossed with a spicy, slightly tangy vinaigrette, olives, fresh cilantro, and parsley. This stunning side dish goes perfectly with Arroz con Maiz or couscous.
Can we eat carrot salad at night?
Consuming carrot salad during the daytime is best, as carrots contain carotenoids. In a study examining the impact of serum (blood) concentrations of carotenoids on sleep quantity, those with higher serum carotenoids were more likely to sleep for shorter periods (5 to 6 hours a night) as opposed to 7 to 8 hours.
How many carbs are in Carrot Salad?
There are 17 grams of carbs in each serving of carrot salad.
How many calories in a moroccan salad?
There are 160 calories in each serving of Moroccan carrot salad.
Are carrots too high in carbs?
It depends on your specific dietary plan. One cup of chopped carrots contains 12 grams of carbs. Twelve grams of carbs may be too high for someone on the keto diet, but it may be perfect for someone on the paleo diet.
Ingredients
1 cup Vegetable Broth
4 medium Carrots, peeled and thinly sliced into 1/4-inch rounds
2 tablespoons Olive Oil
Juice of 1/2 Lemon
2 teaspoons Maple Syrup
2 cloves Garlic, grated
1 Shallot, minced
1 teaspoon Paprika
1 teaspoon Sumac
1/4 teaspoon Ground Cumin
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cardamom
1/4 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
2 tablespoons Cilantro, chopped
2 tablespoons Parsley, chopped
1/2 cup sliced Black Olives
Instructions
Place the vegetable broth into a large pot to fit a steamer basket. Set it over medium-low heat and let it come to a simmer.
Place the carrots into a steamer basket, set it on the vegetable broth, and cover. Steam the carrots for 10–15 minutes until they are tender but still hold their shape. Remove the carrots from the pot and set them aside to cool slightly.
Whisk the olive oil, lemon juice, maple syrup, garlic, shallot, paprika, sumac, cumin, cinnamon cardamom, black pepper, and kosher salt in a large bowl until combined.
Add the carrots, cilantro, parsley, and black olives and toss gently to combine.
Pour the Moroccan carrot salad into a serving bowl and enjoy!
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