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Marrakesh Carrots

May 11, 2015 by Joy the Baker 52 Comments

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Marrakesh Carrots

[S]omeone in my family (I forget exactly who to blame for these memories), was very fond of adding grated carrots to the bottom of their Jell-o molds for holiday dessert.  Come to think of it, there were grated carrots and a can of fruit cocktail at the bottom of the red Jell-o mold dessert.  Criminal.  At least the Jell-o was red.

There are things better things to do with shredded carrots.  Things that are less jiggly, and frankly, less rude.  This carrot salad fits the bill.  It’s hearty, sweet and spicy, salty and crunchy, durable enough to last a few days in the refrigerator, and just generally polite… not rude at all.

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This recipe comes from Sara Forte’s brilliant salad-brain. You know Sprouted Kitchen? Beautiful, whole, and healthy food (and a really cute baby, too). The new Sprouted Kitchen book Bowl + Spoon is a tasty collections of breakfast bowls, salads, and sides that are elevated, healthful, but still totally comforting.

Tracy made Beet + Avocado Poke Bowls from the book.  The beets are gorgeous.

Marrakesh Carrots

This salad calls for a good amount of chopping, slicing, and dicing.  It’s kitchen therapy.  Take your time and don’t fight it.

Carrots should be grated fresh.  Those bags of pre-shredded carrots… no good.  Sad and dry.

Garbanzo beans for girth and protein.  Dates for perfect sweetness. Cilantro, pistachio, green onions, and lime:  a green theme.

Marrakesh Carrots

Carrot and other salad bits are tossed together while the dressing ingredients are whisked together.

Cumin, turmeric, nutmeg, and red pepper flakes for Moroccan flair.

Marrakesh Carrots

This is how a salad comes together.  Just a toss.

Marrakesh Carrots

Crisp and crunchy.  Totally full of lime and spice.  Beans are filling and carrots are sweet and crunchy.  It’s a really well-balanced salad.  It’s great to make and store in the fridge for easy lunching and light dinnering.  If you’re like to me though… you’ll eat it all in one day.  It’s that good.

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Marrakesh Carrots

★★★★★ 5 from 1 reviews
  • Author: Sara Forte, Sprouted Kitchen
  • Prep Time: 25
  • Total Time: 25 minutes
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Ingredients

Scale
  • 4 cups grated carrots
  • 1 1/2 cups garbanzo beans, rinsed and drained
  • 7 Medjool dates, pitted and chopped
  • 4 green onions, white and green parts, chopped
  • 1/2 cup coarsely chopped fresh cilantro
  • 3 tablespoons olive oil
  • zest and juice of 2 limes
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 cup shelled roasted pistachios, coarsely chopped
  • 1/2 cup crumbled feta cheese

Instructions

  1. In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios.
  2. In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.
  3. Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta cheese and toss lightly.
  4. Serve immediately or cover and chill in the refrigerator for up to 3 days.


Nutrition

  • Serving Size: 4

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Reader Interactions

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  1. Kristen

    September 16, 2020 at 10:50 am

    This recipe came out perfectly. Delicious!

    ★★★★★

    Reply
  2. Anne Bonney

    August 24, 2020 at 12:37 pm

    I remember a family Thanksgiving where, on the buffet table, there were seven molded jello salads – each one a different color. Anyway, that is probably because I live in the Midwest where jello is classified as a fruit.
    I’m going now to go buy some more carrots.

    Reply
  3. Jennifer

    February 24, 2019 at 11:46 pm

    This is so freaking good. Any ideas on what to serve with this for a dinner party? I’m thinking hummus and pita bread with this and ????

    Reply
  4. Jackie

    March 12, 2018 at 4:09 pm

    Hi Joy, this sounds delicious, what substitute would you suggest for the cilantro-tastes-like soap people? Mint perhaps, or parsley? Thanks for the recipe!

    Reply
  5. Barb

    May 29, 2017 at 5:56 am

    Took this to a family BBQ, it was a big hit with adults, with the kids not so much.

    PS..nothing wrong with jello salad ???? imo

    Reply
  6. Callie

    April 3, 2017 at 4:24 pm

    This is seriously delicious! I’ve been making it for years. Great as a side at a picnic (my go to) or on its own (like I’m eating it right now!) It’s absolutely perfect.

    Reply
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