Cooked Carrot Salad Recipe

Experience the vibrant flavors of Morocco with this delicious cooked carrot salad, adapted from Jessica B. Harris's acclaimed 'Africa: The Cookbook - Tastes of a Continent'. Sweet carrots are perfectly cooked and then tossed in a zesty, fragrant dressing. This easy-to-make salad is perfect as a side dish or a light lunch, offering a unique and unforgettable taste of African cuisine.

Prep Time 15 mins
Cook Time 30 mins
Calories 57.2 kcal
Protein 1g
Rating 4.6 (18 Reviews)
Cooked Carrot Salad 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cooked Carrot Salad

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How to Make Cooked Carrot Salad

  1. Peel and slice carrots into 1/4-inch thick rounds. Mince the garlic.
  2. In a heavy saucepan, bring 2 cups of water to a boil.
  3. Add the sliced carrots and minced garlic to the boiling water. Cover the saucepan and cook for 15 minutes, or until the carrots are tender but still slightly firm.
  4. Drain the carrots thoroughly and transfer them to a large serving bowl.
  5. In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper.
  6. Pour the dressing over the cooked carrots and gently toss to combine.
  7. If using, stir in the chopped fresh cilantro.
  8. Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

11g

Fat

2g

Carbs

2g