Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 2 tablespoons lemon juice; 1 tablespoon pomegranate molasses; 1/2 teaspoon ground turmeric; Kosher salt and ground black pepper; 1/4 cup extra-virgin olive oil; 1/3 cup dried apricots, thinly sliced; 1 1/2 teaspoons cumin seeds, toasted; 1 pound carrots, peeled and shredded; 1/2 cup shelled roasted pistachios, toasted and chopped; 3/4 cup pitted green olives, chopped; 1/2 cup roughly chopped fresh mint, plus more to serve

4 Servings

20 minutes

Free

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Our take on classic Moroccan carrot salad transforms average grocery-store carrots into a delicious side dish. Shredding both minimizes the fibrousness of the carrots and increases their sweetness. We then dress the carrots with a fruity, tangy-sweet dressing infused with spices. Dried apricots, toasted pistachios and fresh mint are perfect accents. Pomegranate molasses, often used in Middle Eastern cooking, is a dark, thick syrup with a sweet-sour flavor; look for it in the international aisle of the grocery store or in Middle Eastern markets.

4

Servings

Tip

Don't shred the carrots too finely or too coarsely. Fine shreds quickly turn limp and lack texture, but very coarse shreds are tough and unpleasant. The large holes on a box grater work well, as does a food processor fitted with the medium shredding disk.

20 minutes

2 tablespoons lemon juice

1 tablespoon pomegranate molasses

1/2 teaspoon ground turmeric

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil

1/3 cup dried apricots, thinly sliced

1 1/2 teaspoons cumin seeds, toasted

1 pound carrots, peeled and shredded

1/2 cup shelled roasted pistachios, toasted and chopped

3/4 cup pitted green olives, chopped

1/2 cup roughly chopped fresh mint, plus more to serve

Ingredients

2

tablespoons lemon juice
1

tablespoon pomegranate molasses
½

teaspoon ground turmeric
Kosher salt and ground black pepper
¼

cup extra-virgin olive oil
⅓

cup dried apricots, thinly sliced
1½

teaspoons cumin seeds, toasted
1

pound carrots, peeled and shredded
½

cup shelled roasted pistachios, toasted and chopped
¾

cup pitted green olives, chopped
½

cup roughly chopped fresh mint, plus more to serve

Directions

01

In a large bowl, whisk together the lemon juice, molasses, turmeric and ½ teaspoon salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to allow the apricots to soften.
02

Add the carrots and stir until evenly coated. Stir in the pistachios, olives and mint. Taste and season with salt and pepper, then transfer to a serving bowl. Sprinkle with additional mint.