Transport your taste buds to the sun-kissed shores with this vibrant Mediterranean Cooked Carrot Salad. Bursting with the flavors of sweet paprika, aromatic garlic, and earthy cumin, each bite is a symphony of Mediterranean delights. Tender carrot rings, lovingly simmered to perfection, provide the canvas for this culinary masterpiece, while fresh parsley adds a burst of herbaceous freshness. Drizzled with a luscious olive oil dressing, this salad is a celebration of simplicity and flavor.
Carrot salad recipe
I made this dish originally for Rosh Hashanah. 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.
Ingredients and process
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.
Mediterranean Cooked Carrot Salad tips:
Quality Ingredients
Opt for fresh, vibrant carrots and high-quality olive oil to enhance the flavors of this salad.
Perfectly Cooked Carrots
Be mindful not to overcook the carrots. They should be tender yet retain a slight crunch for the best texture.
Customize Seasonings
Adjust the seasonings to suit your taste preferences. Add more garlic for a punch of flavor or adjust the amount of paprika and cumin for a spicier or milder profile.
Fresh Herbs
Don't underestimate the power of fresh parsley. It adds a pop of color and freshness that complements the richness of the dressing.
Let it Marinate
For even more flavor infusion, allow the salad to sit for a while before serving. This allows the carrots to soak up the dressing, intensifying the Mediterranean flavors.
Serve
Whether as a side dish or a standalone salad, serve with pride and confidence. Its vibrant colors and enticing aroma are sure to impress your guests. Enjoy the taste of the Mediterranean!
FAQS
While baby carrots can be used, they may cook more quickly due to their smaller size. Keep an eye on them to prevent overcooking.
Yes, feel free to adjust the amount of sweet paprika, garlic, and cumin to suit your taste preferences. Start with a smaller amount and add more gradually, tasting as you go.
Absolutely! This salad is versatile, and you can customize it by adding other Mediterranean-inspired vegetables such as bell peppers, cucumbers, or cherry tomatoes for added freshness and flavor. If you choose to cook the other vegetables, adjust the cooking time accordingly for any vegetable you include.
Absolutely! The dressing can be prepared in advance and stored in the refrigerator until ready to use. Just give it a good stir before pouring over the salad.
This salad can be stored in an airtight container in the refrigerator for up to 2-3 days. However, for optimal freshness, it's best enjoyed shortly after preparation.
Other salad recipes to try:
For other carrot recipes on my blog, check out my carrot recipe index.
Make this cooked carrot salad today!
Whether enjoyed as a refreshing side or a satisfying main, this recipe promises to elevate any meal with its irresistible Mediterranean charm. Let's embark on a culinary journey filled with warmth, flavor, and Mediterranean flair!
Cooked Carrot Salad
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Genevieve Navi says
Hi Renana,
Thank you for this carrot salad recipe. Some of us in the family can't eat raw carrots due to allergies but we can eat cooked carrots. I'm going to try it for our cold Christmas lunch. I'm just wondering in the photo where the dressing is pouring over, why is the dressing so dark compared to the listed ingredients? I thought maybe it's balsamic but then was surprised there's no vinegar.
Kind regards, Genevieve
Renana says
Hi Genevieve,
Thank you for your lovely comment! I'm so glad you're planning to try the carrot salad for your Christmas lunch.
To answer your question about the dressing's color, the darker hue comes from the sweet paprika in the recipe. It adds both flavor and that rich, vibrant tone to the dressing. I hope that helps clarify!
Wishing you and your family a delicious and joyous Christmas celebration. Let me know how the salad turns out with the cooked carrots—I'd love to hear!
Kind regards,
Renana
Sara says
Just the recipe I've been looking for, for a quick Shabbos salad. Thanks Renana!
Shabbat shalom <3