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Vegan Salade de Carottes à la Chermoula

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  2. Vegan Salade de Carottes à la Chermoula
  • 15
    min
    Prep Time
  • 0
    min
    Cook Time
  • 15
    min
    Ready in

  • per
    Yield
  • 120
    cal
    Calories
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    Vegan Salade de Carottes à la Chermoula

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Appetizer
    • Allergens:
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    Recipe Description

    This Vegan Salade de Carottes à la Chermoula is a vibrant and flavorful North African-inspired dish that brings together the sweet, earthy tones of carrots with the bold, aromatic spices of chermoula. Chermoula, a key component of this salad, is a marinade traditionally used in Algerian, Libyan, Moroccan, and Tunisian cuisines, known for its rich blend of herbs, garlic, lemon, and spices. In this vegan version, the salad is made with freshly grated carrots, which provide a crunchy texture and natural sweetness, perfectly complementing the spicy, herbaceous sauce. The combination of fresh cilantro, parsley, cumin, paprika, and a hint of chili, blended with the tanginess of lemon juice and olive oil, creates a dressing that’s both invigorating and deeply satisfying. This salad is not only a feast for the taste buds but also provides a generous dose of nutrients, making it a wholesome choice for any meal.

    Ingredients

    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1/4 teaspoon chili powder (adjust to taste)
    • 1/4 cup fresh cilantro, finely chopped
    • 1/4 cup fresh parsley, finely chopped
    • Salt to taste

    Steps:

    1. In a large mixing bowl, whisk together olive oil, lemon juice, garlic, cumin, papariak, chili powder, salt, and pepper until well combined.
    2. Stir in the grated carrots, fresh cilantro, and parsley until everything is evenly coated with the dressing.
    3. Adjust the seasoning to taste, then refrigerate for at least 30 minutes to allow the flavors to meld together.
    4. Serve the salad chilled, garnished with additional herbs if desired.

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    Vegor “The scientist”

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