Moroccan Carrot Salad

Moroccan Carrot Salad

Moroccan Carrot Salad

Cook Time 10 minutes
Total Time 10 minutes


  • 8 peeled carrots
  • 4 garlic cloves
  • 1/2 tsp of cumin
  • 1/4 cup olive oil
  • 1/2 lemon juice
  • 1/4 cup of fresh cilantro
  • salt and pepper


  • Slice the carrots into rounds, using the Mandolin.
  • Place the carrots in the 3L Tupperwave stack cooker, with the cone in the middle.
  • Add the whole garlic cloves
  • Cook for about 10 minutes at 80% power.
  • Remove the surplus water and leave the carrots to cool.
  • Chop the garlic cloves in the Chop’n’Prep, with the olive oil and the cumin. Add to the carrots.
  • Press the ½ lemon with the zest n’ Press and add the juice to the other ingredients.
  • Chop the cilantro in the Chop’n’Prep and add to the carrot mixture.
  • Salt and pepper. Mix well and serve cold.


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