This salad might win for the oddest “salad” in the books, although I’m willing to bet that a jello “salad” might be a tough contender in that category. The first time this was served to me I know I gave it buggy eyes, like “who the heck would think potato, rice and carrot made a salad”. It seemed just absurd. I ate it because that’s what you do to be polite. This isn’t my favorite salad, but MarocBaba likes it and so do the kids so that counts for something. I can’t like everything. If you’re making a Moroccan spread, it’s a good salad to add to a trio or quintuple salad tray, if purely for the “wow what is that” factor.
- 2-3 small to medium potatoes
- 2 carrots
- 3/4 cup of rice, rinsed
- 1 tbsp mayo (real mayo folks)
- 1/2 tsp cumin
- salt and pepper to taste
- Peel potatoes and carrots. Boil in water until tender but not too soft, they should still have a slight bite. Think something equivalent to al dente pasta.
- In a separate pan boil 1 cup of water to 3/4c rice. Cook until tender, adding more water if needed. (Check the package, cooking time and ration will depend on the type of rice you use.)
- The carrots will most likely be tender ahead of the potatoes’. Remove from water and put into cool water right away. This will help keep the color. Once cool to the touch, quarter each carrot and cut into small squares. Place into a large bowl.
- Do the same thing with the potatoes’ once they are tender. Add to the bowl with carrots.
- When rice is tender rice with cold water to cool off. Add to bowl with carrots and potatoes.
- Take one heaping spoon of mayo and mix into the vegetables and rice. Stir softly, so as not to break up the potatoes, until mayo is combined. Sprinkle the 1/2 tsp cumin on top and mix to combine. Do the same with salt and pepper.
- Chill this salad.
- Place onto a serving plate and eat with a spoon.
- 89This was one of the very first Moroccan dish I learned how to make. It involved me cooking rice that was not of the Minute variety and learning that overcooked potatoes turn to mush very fast. Our oldest son loved this salad when we went to visit grandma when he was just 15 months old.…
- 80Zaalook (Eggplant Salad)I suggest cubing and soaking the eggplant in salted water for a little while (half hour to an hour) before beginning.1/2 c olive oil1 large cubed eggplant1-2 tomatoes cut small2 tsp paprika2 gloves chopped garlic2 tsp cuminsalt and pepper1 small to medium chopped onion1) Add a few tbsp oil to a frying pan.…
- 60If you asked my mom, she would probably tell you I wasn't a very adventurous eater when I was a child. I liked all of the things every other Midwestern child liked. Hot dogs and hamburgers, casseroles, and of course heavy doses of starches like pasta, bread, and potatoes. It's what we ate. It's what…
- 59Do your kids cringe at the sight of cooked carrots? One of the easiest and most delicious Moroccan salads is this cooked carrot salad served at room temperature and dressed with a simple vinaigrette. When I was growing up I, like many other kids, wasn't too fond of cooked vegetables. But, fresh vegetables well that…