Low Sodium Classic Moroccan Carrot Salad

Total time40 min

Prep time15 min

Cook time15 min

Low Sodium Classic Moroccan Carrot Salad

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Ingredients

4 servings

1 ½ lb carrots, peeled and sliced into ¼-inch rounds
1 tsp salt, plus more for the cooking water
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil
3 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
¼ tsp cayenne pepper
2 tbsp fresh lemon juice
1 tsp harissa paste (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1
Bring a large saucepan of generously salted water to a boil. Add the carrot rounds and cook until just tender when pierced with a fork but not mushy, about 8–10 minutes. Drain through a colander and spread on a clean surface or plate to let steam escape for 5 minutes.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it does not burn.

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