This Moroccan Carrot Salad recipe shows that you don’t have to work hard to make something great. You can throw this Carrot Salad together in minutes, it goes with everything, and it’s absolutely delicious! This is one of my all time favorite side dish recipes.
Why I Love This Carrot Salad
Many of us associate Moroccan food with richness, spice, and earthiness soups, stews and Taginesbut simple, fresh salads are also a staple of Moroccan cuisine.
Unlike Western carrot salads that often rely on heavy mayonnaise or sugar, this one Moroccan carrot salad uses light, new clothing for lemon juice, olive oil and spices – a simple, healthy way to let the natural sweetness of carrots shine through.
The dressing is simple and yet adds a delicious dry flavor to this dish. The main use of spices in Moroccan cooking is not to add heat to the recipe, but to add a pleasant complexity and depth of flavor. You will find the delicious flavor in this simple salad!
Carrot Salad Ingredients
Here’s what you need to do this:
- Carrot: Chopped
- Parsley: A few spoons, chopped, for fresh color and flavor
- Olive oil: Use good extra virgin olive oil for dressing. I love California Olive Ranch
- Lemon juice: Fresh-squeezed for a fresh shine.
- Fresh garlic: like a little garlic in the dressing
- Spices: cumin, salt and cayenne, just the perfect combo for carrots.
How To Make Them
Cut the carrots and place in a large bowl with the chopped parsley. Whisk up the light dressing and toss everything together. And there you have it – a beautiful, delicious, healthy Moroccan raw carrot salad.
Time Saving Tip: How To Get Perfect Shredded Carrots… Fast!
You can cut carrots on a box grater by hand, but if you want to make this carrot salad in a few minutes, I recommend that you. use a food processor.
To do this, prepare your food processor with a shredding blade attachment. Feed the carrots through the feeding tube. They will break down quickly and well.
What to Serve with Moroccan Carrot Salad
I love how versatile this salad is. It works in any season. I use this pork chop, brisket, lamb, beef, grilled chicken, grilled chicken, fish tacosand the list goes on…
This salad keeps well for several days in the refrigerator and is perfect for lunch. Spread on a bed of lightly dressed leaves with melted Feta or enjoy on the healthy side, with a sandwich.
Don’t miss out on these delicious Moroccan Recipes
• Moroccan Lentil Soup
• Ras El Hanout Grilled Chicken Thighs
• Slow Cooker Chicken Tagine with Apricots and Chickpeas
• Moroccan Carrot Soup with Lemon Honey Yogurt
• Moroccan Chicken Stew with Sweet Potatoes and Apricots
Be sure to follow Panning The Globe at Facebook, Pinterest and Instagram for everyday cooking inspiration.
If you do this Carrot SaladI hope you will come back to leave stars and feedback. I want to know what you think!
Recipe
Moroccan Raw Carrot Salad
Explanation
Bright in color and flavor: a fresh salad of chopped carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Ingredients
Units
Scale
- 2 pound carrotspeeled and crushed in food preparation.
- 3 tablespoons chopped flat leaf parsley along with a few leaves for garnish
To wear
- ¼ cup extra virgin olive oil
- ⅓ cup fresh lemon juice (about 1 ½ lemons)
- 2 garlic clove, finely chopped or pressed (1 teaspoon)
- 1 teaspoon salt
- 1 teaspoon to the ground
- ⅛ teaspoon cayenne pepper
- Parsley sprigs to decorate
Instructions
- Place the shredded carrot and chopped parsley in a large bowl
- In a small bowl, whisk lemon juice, garlic and spices. Slowly pour in the olive oil, whisking, to emulsify.
- Toss the shredded carrots and parsley with the dressing. Chill for an hour in the refrigerator and let the flavors meld.
- Serve and enjoy!
Notes
- Storage: This salad can be stored in an airtight container in the refrigerator for several days.
- Nutrition Information: We do our best to provide accurate nutritional information using our online nutrition calculator but our nutritional information should only be used as an estimate.
- Preparation Time: 15 min
- Cooking Time: no cooking
- Category: quick healthy side dish
- Method: no cooking
- Cuisine: Morocco
This recipe was first shared on November 25, 2012. Updated with clear instructions in the recipe card and helpful information added to the written text. It’s such a delicious recipe!
