Moroccan · salad
Moroccan Carrot Salad
Moroccan Carrot Salad reads citrus 6.4, sourness 5.8 and sweetness 4.3 on Palate's 0–10 flavor X-ray — a Moroccan salad, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.1 / 10
- Sweet & Fruity — 4.7 / 10
- Sour & Bright — 8.2 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 4.7 / 10
The measured notes (of 18)
Citrus 6.4 · Sourness 5.8 · Sweetness 4.3 · Richness 4.2 · Allium 4.1 · Herbaceous 3.3 · Salinity 3.0 · Warm Spice 2.4 · Earthy 2.4 · Umami 1.4 · Fruity 1.3 · Floral 1.3 · Bitterness 1.1 · Nutty 1.1
What's in it (10)
- 1.5 lbs carrots, peeled
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cinnamon
- 3 tbsp fresh lemon juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp sugar
- salt to taste
Time & effort: about 15 min · effort: medium
Nutrition (per 100 g, engine-estimated): 296.9 kcal, 7.2 g protein, 1.5 g fat, 69.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Boil carrots until just tender, then slice into rounds or batons.
- Saute garlic in olive oil and combine with cumin, paprika, a pinch of cinnamon, lemon juice, and a touch of sugar.
- Toss the warm carrots in the dressing and allow to cool.
- Serve at room temperature scattered with fresh cilantro.
Dishes with a similar flavor shape
- Egyptian Lentil Soup (Shorbet Ads) — Egyptian
- Harissa — Moroccan
- Quinoa Salad With Black Beans And Avocado — Latin American
- Moroccan Raw Carrot Salad — Moroccan
- Zeytinyagli Enginar (Artichokes in Olive Oil) — Turkish
Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.