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MOROCCAN CARROT SALAD

Moroccan carrot salad is a vibrant dish bursting with flavors and colors. This delicious side captures the essence of Moroccan cuisine while offering a fresh take on salad. Dive in to discover a recipe that’s both easy and fulfilling.
5 from 1 vote
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Total Time: 30 minutes

Nutritions

Nutrition Facts
MOROCCAN CARROT SALAD
Amount per Serving
Calories
110
% Daily Value*
Fat
 
5
g
8
%
Sodium
 
120
mg
5
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Carrots: 4 large approximately 1 pound [450 grams]
  • Olive oil: 3 tablespoons 45 ml
  • Fresh lemon juice: 2 tablespoons 30 ml
  • Garlic: 2 cloves minced
  • Ground cumin: 1 teaspoon 5 ml
  • Ground paprika: 1 teaspoon 5 ml
  • Ground turmeric: ½ teaspoon 2.5 ml
  • Fresh cilantro: 2 tablespoons chopped (30 ml)
  • Fresh parsley: 2 tablespoons chopped (30 ml)
  • Salt: To taste
  • Black pepper: To taste

Instructions

  • Start by peeling the carrots and then grating them into medium-sized shreds.
  • In a large mixing bowl, combine the grated carrots with the minced garlic.
  • In a separate small bowl, whisk together the olive oil, lemon juice, ground cumin, ground paprika, and ground turmeric.
  • Pour this dressing over the carrots and garlic.
  • Toss everything until the carrots are well-coated.
  • Season with salt and black pepper to your preference.
  • Finish off by sprinkling the fresh cilantro and parsley over the salad. Give it one last mix.
  • Allow the Moroccan carrot salad to chill in the refrigerator for at least 15 minutes before serving. This enhances the flavors.

Notes

TIPS 
For an added crunch, consider adding roasted almond slices or sunflower seeds.
If you like a little heat, add a pinch of chili flakes or cayenne pepper.
Make sure you allow the salad to chill; this lets the flavors meld together beautifully.
SERVING SUGGESTIONS
Moroccan carrot salad pairs wonderfully with grilled chicken or fish.
Consider serving it as part of a mezze platter with hummus, falafel, and olives.
It’s also delicious wrapped in a flatbread with some feta cheese.
And don’t forget, this salad is vibrant and punchy on its own too!