Moroccan Carrot Slaw with Cumin and Preserved Lemon

Name: Moroccan Carrot Slaw with Cumin and Preserved Lemon
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) carrots, peeled, ends trimmed, coarsely shredded (about 5 cups); 2 tsp (4 g) whole cumin seeds, toasted and finely ground; 1 tsp (2½ g) sweet paprika; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon; 1 tsp (7 g) honey; 1 small clove (3 g) garlic clove, finely grated or minced to a paste; 2 tbsp (20 g) preserved lemon, rind only (discard pulp), rinsed and minced very finely, from about ¼ lemon; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; kosher salt, to taste, start with a pinch; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Crisp shredded carrots are tossed in a bright vinaigrette of toasted cumin, smoky paprika, lemon juice and olive oil, then studded with minced preserved lemon and parsley. Chilling for 30 minutes lets the flavors meld into a tangy, lightly sweet side that suits grilled meats, tagines or a mezze spread.

Prep: 20 min
Cook: 2 min
Wait: 30 min
Total: 52 min
Makes: About 4 cups (6 side servings)

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Ingredients

6 servings

1½ lb (680 g) carrots, peeled, ends trimmed, coarsely shredded (about 5 cups)
For the dressing
2 tsp (4 g) whole cumin seeds, toasted and finely ground
1 tsp (2.5 g) sweet paprika
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon
1 tsp (7 g) honey
1 small clove (3 g) garlic clove, finely grated or minced to a paste
To finish
2 tbsp (20 g) preserved lemon, rind only (discard pulp), rinsed and minced very finely, from about ¼ lemon
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
kosher salt, to taste, start with a pinch
black pepper, freshly ground, to taste

Equipment (6)

Box grater or food processor with shredding disc
Small dry skillet (8-inch / 20 cm)
Spice grinder or mortar and pestle
Large mixing bowl (3-quart / 3 L)
Small bowl or jar for whisking the dressing
Chef's knife and cutting board

Steps

Before you start

Preserved lemons are very salty, so rinse them and taste before seasoning the slaw with any extra salt.
Peel the carrots and have a box grater or food processor with a shredding disc ready.
Plan for a 30-minute chill after tossing; the slaw can sit up to 4 hours for deeper flavor.

1
Shred the carrots
- Peel the carrots and trim the ends.
- Shred them on the large holes of a box grater or with the shredding disc of a food processor.
- You should have about 5 packed cups.
- Transfer to a large mixing bowl.
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Ready when: Carrots form long, even, thin shreds with no large chunks.
Tip: Shred by hand for the crispest texture; food-processor shreds can be a bit wetter.
2
Toast the cumin
- Heat a small dry skillet over medium heat for 1 minute.
- Add the cumin seeds and toast, shaking the pan constantly, for 1 to 2 minutes.
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Ready when: Seeds darken slightly and smell nutty and fragrant.
Tip: Pull them off the heat the moment they smell toasty; burnt cumin turns bitter.
3
Grind the cumin
- Tip the hot seeds onto a plate and cool for 2 minutes.
- Grind in a spice grinder or mortar and pestle to a fine powder, about 1½ teaspoons ground.
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Ready when: Cumin is a uniform, fine powder.
4
Prepare the lemon and herbs
- Rinse the preserved lemon under cold water, cut away the pulp and discard it, and mince the rind very finely.
- Chop the parsley.
- Grate the garlic to a paste.
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Ready when: Rind pieces are no bigger than ⅛ inch (3 mm).
Tip: Rinsing removes excess brine so the slaw is not overly salty.
5
Whisk the dressing
- In a small bowl or jar, whisk together the ground cumin, paprika, olive oil, lemon juice, honey and garlic until the honey dissolves and the dressing looks slightly thickened and emulsified.
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Ready when: Dressing is uniformly orange-brown with no honey clumps.
6
Toss the slaw
- Pour the dressing over the carrots.
- Add the preserved lemon rind and parsley.
- Toss with tongs for about 1 minute, until every shred is glossy and evenly coated.
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Ready when: Carrots are evenly orange-red and glossy with no dry spots.
7
Chill and marinate
- Cover the bowl and refrigerate for 30 minutes so the carrots soften slightly and absorb the dressing.
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Ready when: Carrots are tender-crisp and a little pooled dressing sits at the bottom.
8
Season and serve
- Toss again, then taste.
- Add a pinch of kosher salt only if needed, plus black pepper.
- Add a squeeze more lemon juice if you want it brighter.
- Serve cold or cool.
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Ready when: Slaw tastes bright, savory and lightly sweet, with a balanced salt level.
Tip: Always taste before salting; preserved lemon adds plenty.

Good to know

Tips

Shred the carrots on the large holes, not the fine ones, so they stay crisp rather than mushy.
Use only the rind of the preserved lemon; the pulp is intensely salty and can overwhelm the dish.
For extra sweetness and texture, stir in 2 tablespoons of raisins or toasted sliced almonds.
Add a pinch of cayenne or ½ tsp harissa to the dressing for gentle heat.

Make ahead

Make up to 1 day ahead and refrigerate covered. Hold the parsley back and stir it in just before serving to keep it bright green.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; the carrots soften and release some liquid, so drain and re-toss before serving. Serve cold or at room temperature (do not leave out longer than 2 hours). Not suitable for freezing.

Substitutions

preserved lemon → 1 tsp finely grated lemon zest plus ¼ tsp extra kosher salt. Gives citrus aroma but lacks the fermented depth.
honey → maple syrup or agave. Use the same amount; omit if carrots are very sweet.
fresh flat-leaf parsley → fresh cilantro. Common in Moroccan salads; use the same amount.
whole cumin seeds → 1½ tsp pre-ground cumin. Toast it in the dry skillet for 20 seconds to wake it up.