Moroccan Carrot Salad


SoupAddict has been thinking a lot about vitamin C the past few days. A lot. Being laid flat for five days by the common cold leaves you with a lot of time to ponder the if-only’s. As in, if only SoupAddict had taken her multi-vitamin e.v.e.r.y.d.a.y, instead of once in a while, she wouldn’t have helped raise the value of her Kleenex stock. If only she had washed her hands just one more time after touching the door handle that 50 people before had palmed…. If only she had maced her boss with Lysol when he coughed across her desk like a 6-year-old forgetting to cover his mouth….

Wait, where were we?

Oh yeah. Vitamins.

You’ll have to excuse SoupAddict. She’s still semi-delirious from all the cold medicine.

Scientists are wrong, btw. Cockroaches are not going to take over the world.

This cold is.

SoupAddict fell in love with carrots a while ago, and when she saw a new recipe in January’s Bon Appetit, she knew this would make the menu.

Good timing, too.

Between the cold and the two-month-long super-carb-cook-off leading up to Thanksgiving, SoupAddict is really ready for some veggies.

Light, refreshing and citrusy, this salad hits the table in minutes and makes you happy — really happy — that carrots exist. And oranges and lemons. Vitamins A and C are your friends. Believe it, it’s true.


SoupAddict does not know much about Moroccan cuisine, but if these spices are any indication, she could totally get behind it. Like, totally. (Although, with her still-stuffed-nasal-passages, it’s pronounced, “Like, nonally.”)


Citrus and mint (and arugula). Wanna be really happy? Add some lime juice.


Carrots and food processors go together like peas and carrots. SoupAddict used to shave carrots with a peeler. An entire. pound. of. carrots. And then she bought a food processor.

Washing those bowls and lids and pushers and blades is nonally worth it.


The leftovers were just as good the next day. For lunch. Working. At her desk. Just before her boss decided to spread the Cold That’s Going to Take Over the World.

Not that SoupAddict is pointing fingers or anything.

Nonally.

Moroccan Carrot Salad
Adapted from BonAppetit.com

Ingredients:

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon ground allspice
Pinch of ground cloves
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound carrots, peeled, coarsely grated
1 cup baby greens, such as arugula
salt and pepper, to taste
1 shallot, thinly sliced

Instructions:

Whisk first 7 ingredients in large bowl. Whisk in oil, lemon juice, orange juice, and mint. Add carrots and baby greens; toss to coat. Season with salt and pepper. Top with shallots and serve.


Comments

  1. I like this soup idea. I’m not really a fan of raw carrots as a snack, but a soup might work. Especially during cold season!

  2. Sorry to hear you’ve been laid low. Hope you are feeling better. Lysol wipes are my BFF this time of year at the office (I have been caught more than once wiping down the common area fax machine, copier, etc).

    MMMM – I am thinking baby spinach and basil. Carrots are such a happy vegetable. How could anyone not like orange (naturally orange, I mean) food?

    • SoupAddict says:

      I have a huge pump bottle of hand sanitizer sitting on my desk! I’m blaming the cough across the desk, which was true. And so not cool.

      I do love da carrots. And your choice of greens is spot on. Yeeeum.

  3. Ohh I’m sorry – a 5-day cold (over thanksgiving too!) does not sound fun. But this salad looks wonderful. I currently make a simpler one with just parsley, lemon juice, etc. But I’m really excited to try the Moroccan spiced version!

    • SoupAddict says:

      I think you’ll love the spices! I love the carrot salad in all its forms, but sometimes it’s nice to try something just a little different.

  4. I love that picture of the pile of spices. I think this salad looks great–though I would need to own a food processor before I’d be willing to make it. And given the current status of our little kitchen, ownership of another kitchen machine (though I know it’s well worth it–my sister swears by hers) will sadly be difficult.

    • SoupAddict says:

      I didn’t own a food processor until this past Spring. I really don’t mind doing hand prep (well, most hand prep – peeling carrots and potatoes is definitely not a favorite task), so it took a long, long time for me to pull that trigger. Frankly, I could still do without, but, there *are* some jobs that would be ghastly without it (like chopping oreo cookies into a powder to make a crust, or making almond flour from fresh almonds).

  5. I am going to make this with my Winter CSA carrots but I am going to put a BUNCH of mint in, and a whole bag of arugula. One needs all the vavoom and antioxidants one can get!

  6. Love love love carrots. Need need need a food processor. I am kind of the same way you are – I don’t mind the hand prep and I find most of it enjoyable, but there are those certain tasks or those certain dishes where having a food processor would just save you a headache/arm-ache/giant mess.

  7. I love carrots. Maybe that’s why I’ve never been knocked down by a common cold. Matter of fact I cannot remember the last time I had chest involvement with a cold as it has to have been more than 25 years ago now.

  8. Hey! sorry to bother you like this but I have a kind of really random question. I am planning on making Smitten Kitchen’s seven layer cookies for Christmas and noticed that you had commented saying that you were going to use food gels for them. I was just wondering how they turned out? (This was in 2008.) I am planning on using gels as well but just wanted to make sure it wouldn’t affect the texture or anything. Thanks for your help! (And I’m glad that I discovered your blog! Wow you have some great pictures and recipes here!)

    • SoupAddict says:

      Oh, it’s hardly a bother. Anybody wants to talk about food, I’m all ears! The gels worked out great – I made the cookies last year, and wrote a post about it: http://soupaddict.wordpress.com/2009/11/30/rainbow-cookie/ . You’ll see in one of the photos where I’m adding the gel color. I’ll never go back to the liquid coloring again – it’s just too much liquid.

      Have fun – these are some seriously delicious cookies, and totally worth all the effort!

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