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Category: Salads and Starters

Asian-Moroccan Fusion Carrot Salad (Chichu Style)

Fusion Salads, Holiday Salads, Raw Vegetable Salads, Shabbat Specials

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Asian-Moroccan Fusion Carrot Salad (Chichu Style)

Fusion Salads, Holiday Salads, Raw Vegetable Salads, Shabbat Specials

PREP time 15 min
cook time 0 min
TOTAL time 15 min
Yield 4–6 Servings
Difficulty Very Easy

Ingredients

  • Fresh carrots (grated or julienned), garlic, fresh lemon juice, olive oil, sweet paprika, cumin, soy sauce,csesame oil, fresh ginger, chopped fresh cilantro or green onions, toasted sesame seeds.

Method

  1. 01

    Prep Carrots: Peel and shred or slice the fresh carrots into the desired texture.
  2. 02

    Make Dressing: Combine olive oil, lemon juice, garlic, spices, soy sauce, sesame oil, and ginger in a bowl.
  3. 03

    Toss Salad: Pour the dressing over the carrots and mix thoroughly.
  4. 04

    Add Herbs & Crunch: Fold in fresh cilantro or green onions and sprinkle with toasted sesame seeds.
  5. 05

    Chill and Serve: Let the flavors meld for a few minutes before serving fresh to steal the show at your table.

Step by step

Clear process images displayed in the same order as the method.

Present the vibrant, crunchy, sweet and tangy carrot salad featuring traditional Moroccan spices with an Asian umami twist, looking like a million bucks with zero effort. 1
Showcase the Asian-Moroccan Carrot Salad:

Present the vibrant, crunchy, sweet and tangy carrot salad featuring traditional Moroccan spices with an Asian umami twist, looking like a million bucks with zero effort.

Peel and grate or thinly slice the fresh carrots to achieve the perfect crunchy texture. 2
Shred or Slice Carrots:

Peel and grate or thinly slice the fresh carrots to achieve the perfect crunchy texture.

Whisk together olive oil, lemon juice, garlic, traditional Moroccan spices (like paprika and cumin), alongside Asian umami touches like soy sauce, sesame oil, and ginger. 3
Prepare the Fusion Dressing:

Whisk together olive oil, lemon juice, garlic, traditional Moroccan spices (like paprika and cumin), alongside Asian umami touches like soy sauce, sesame oil, and ginger.

Pour the dressing over the shredded carrots and toss well so every strand absorbs the bold flavors. 4
Toss and Combine:

Pour the dressing over the shredded carrots and toss well so every strand absorbs the bold flavors.

Mix in fresh chopped herbs (like cilantro or green onions) and crunchy elements like toasted sesame seeds or peanuts. 5
Add Crunch and Herbs:

Mix in fresh chopped herbs (like cilantro or green onions) and crunchy elements like toasted sesame seeds or peanuts.

Let the salad rest briefly in the refrigerator to let the flavors meld, then serve fresh on your Shabbat table. 6
Chill and Serve:

Let the salad rest briefly in the refrigerator to let the flavors meld, then serve fresh on your Shabbat table.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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