Go Back
–+ servings
Olivia

Moroccan Carrot Salad

No ratings yet
This salad tastes great warm but even better after 30 minutes in the fridge to let the flavors soak in.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Cuisine: Meal Under $5
Calories: 76
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5–6 medium carrots, peeled and sliced into thin rounds (or grated for softer texture)
For the Dressing
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/2 tbsp coriander optional
  • Pinch cinnamon
  • 1 garlic clove, finely minced or grated
  • 2-3 tbsp Juice of 1 lemon
  • Salt and pepper to taste
  • 2 tbsp chopped fresh cilantro or parsley

Equipment

vegetable slicer
Salad Bowl

Method
 

  1. 1.     Soften the Carrots
    Bring a small pot ofsalted water to a boil. Add the sliced carrots and cook for 3-4 minutes, justuntil they slightly soften but still hold their shape. Drain and set aside. (Ifusing grated carrots, you can skip boiling.)
  2. 2. Make the Moroccan Dressing
    In a small pan over low heat, warm the olive oil. Add cumin, paprika, and coriander (if using). Stir for 20–30 seconds until fragrant this step blooms the spices, giving the salad its authentic aroma. Remove from heat and stir in garlic, lemon juice, salt, and pepper.
  3. 3. Toss EverythingTogether
    Place the carrots in a large bowl.Pour the warm dressing over them and toss gently to coat.Add chopped cilantro or parsley and mix again.
  4. 4. Taste & Adjust
    Add more lemon juice for brightness, more cumin for warmth, or a tiny pinch of cinnamon for depth.For a little heat, sprinkle red pepper flakes.For a touch of sweetness (common in Morocco), add a half-teaspoon of honey.

Nutrition

Calories: 76kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 85mgFiber: 1gSugar: 0.4gVitamin A: 883IUVitamin C: 4mgCalcium: 24mgIron: 2mg

Notes

Grow-it-yourself option: carrots, cilantro, and parsley thrive in pots or small garden beds.
Meal-prep friendly: keeps 3-4 days in the fridge, and flavors deepen over time.
Add raisins, chickpeas, orange zest, or thin-sliced red onion for extra color and texture.

Tried this recipe?

Let us know how it was!