Rosh Hashanah is this week! Like most holiday celebrations this year, it will probably be a small festivity with no guests or many family members thanks to COVID-19 but, it's still a celebration!
If you are looking for an exciting new salad to add to the table or are in need for a dish with carrots because it's one of the holiday simanim (symbols), I have a simple and rather quick salad for you!
This salad is known also as Moroccan Carrot Salad but this time I didn’t make it spicy. Since its Rosh Hashanah, I wanted to keep the flavors on the sweet side and as such, I didn’t add any spiciness. I don’t feel it relates to this holiday. For any other occasion, however, you can definitely add ½ tablespoon of hot paprika to the dressing.
This salad has different versions throughout the Middle East and North Africa countries.
The salad itself is made out of carrots and parsley only. The carrots are cooked in boiling water to make them softer. You can boil the carrots to the level of softness you prefer, I kept them soft but not mushy, it's still a salad and not a puree.
To cut the parsley, I used herb scissors and cut them to small flakes. The dressing is very simple to make. It's made out of olive oil, sweet paprika, garlic, cumin, salt, and pepper. In some version of this salad, the dressing also contains lemon juice but I avoided it because again it’s Rosh Hashanah and it’s a custom to not have lemon or vinegar to have a sweet year and not tart or a sour one.
The salad is delicious, full of flavors and everyone just loves it. Many families have it every week on their Friday Kiddush as part of the "Salatim" (salads in Hebrew) or starters with the Challah and wine.
For other carrot recipes on my blog, check out my carrot recipe index.
Here are many other Rosh Hashanah recipes on my blog that you can create for the entire family to love:
Nondairy Apple Tart
Parve Apple and Honey Cake
Apple and Honey Cookies
Ricotta and Honey Tart
Silan Date Syrup Cake
Apple Oat Cake
Apple Cinnamon Rosh Hashanah Challah
Let's get started making this easy, cooked carrot salad:
Cooked Carrot Salad
- 6 medium carrots - peeled and cut to rings
- Few parsley leaves
For the dressing:
- 4 tablespoon olive oil
- 1-2 minced garlic cloves
- 2 tablespoon sweet paprika
- ½ teaspoon cumin
- Salt and pepper by your taste
- In a pot, place the carrot rings and cover with boiling water.
- Bring to a boil.
- Cook for 10-12 minutes or to the softness level of your choice.
- Take the carrots out of the water and place it in a mixing bowl.
- In a small bowl, mix all dressing ingredients well.
- With herb scissors or with a knife, cut the parsley.
- Sprinkle the parsley over the cooked carrot.
- Pour the dressing on the carrots and parsley and mix well.
- Serve the salad.
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