Moroccan Carrot Salad Recipe

Name: Moroccan Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: about 3 cups
Cuisine: Moroccan
Ingredients: 1 lb carrots, peeled and shredded; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper (optional); 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 2 tablespoons golden raisins (optional); 2 tablespoons toasted slivered almonds

Moroccan · Side dish · 15 min total

Moroccan Carrot Salad recipe videos

A vibrant, refreshing salad featuring tender shredded carrots tossed with a zesty lemon-cumin dressing, fresh herbs, and a hint of cinnamon. Perfect as a side dish or light lunch.

15
min prep

4
servings

120
kcal/serving

Ingredients

1 lb carrots, peeled and shredded
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons golden raisins (optional)
2 tablespoons toasted slivered almonds

Instructions

In a large bowl, whisk together lemon juice, olive oil, cumin, cinnamon, salt, and cayenne until emulsified.
Add shredded carrots, parsley, cilantro, and raisins (if using). Toss well to coat evenly.
Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
Sprinkle with toasted almonds before serving.

Tips

Can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.
For a more substantial salad, add chickpeas or cooked quinoa.
Toast almonds in a dry skillet over medium heat for 2-3 minutes until fragrant.

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