Sometimes you don’t have to work that hard to make something great. This Moroccan raw carrot salad is an easy recipe that can be thrown together in minutes, it goes with everything and it’s absolutely delicious. One of my all time favorite side dish recipes. 
I serve it with roast pork, brisket, lamb, beef, chicken and fish. It also great for lunch, scooped onto a bed of lightly-dressed greens with crumbled Feta cheese sprinkled on top.
The extensive use of spices in Moroccan cooking is not about adding heat to a recipe, but rather to add a delicious complexity and depth of flavor. A fusion of influences from a rich cultural history, in particular from the Arabs and Moors, has made Morocco famous for its exciting colorful cuisine.
This carrot salad em
HOW TO MAKE MOROCCAN RAW CARROT SALAD
Use a food processor to shred the carrots and save lots of time and effort. Peel and trim the carrots. Set up your food processor with the shredder blade attachment. Feed the carrots in through the feeder tube. They will shred quickly and beautifully.
Toss the shredded carrots with three tablespoons of chopped parsley.
Whisk up the simple dressing of olive oil, lemon juice, garlic, cumin, salt and cayenne.
Toss the carrots with the dressing and there you have it – a beautiful, delicious, healthy Moroccan raw carrot salad.
I hope you all had an enjoyable Thanksgiving – a break from work, some time with family, and lots of delicious food. The Thanksgiving feast always satisfies my appetite for the rich hearty comfort food of the season.
The combination of sunlight deprivation and an evolutionary need to bulk up for the cold winter makes me want (need) to indulge in heavy, rich, warm and inviting dishes. I look forward to many comforting roasts and stews in the coming months, but I’m also happy to have this festive healthy salad to throw into the mix.
MORE DELICIOUS MOROCCAN RECIPES ON PANNING THE GLOBE:
• Moroccan Lentil Soup
• Ras El Hanout Spice Mix
• Ras El Hanout Grilled Chicken Thighs
• Slow Cooker Chicken Tagine with Apricots and Chickpeas
• Spicy Moroccan Sweet Potato Stacks
• Moroccan Carrot Soup with Lemon Honey Yogurt
• Moriccan Chicken Stew with Sweet Potatoes Apricots and Kale
Be sure to follow Panning The Globe on Facebook, Pinterest and Instagram for daily cooking inspiration.
Here’s the recipe for Moroccan Raw Carrot Salad. If you make this recipe I hope you’ll come back to leave a comment and a rating. I’d love to know what you think!
PrintMoroccan Raw Carrot Salad
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 10 1x
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: Morrocan
Ingredients
- Carrots
- 2 pounds carrots, peeled and shredded in a food processor.
- 3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
- Dressing
- ¼ cup extra virgin olive oil
- ⅓ cup fresh lemon juice (about 1 ½ lemons)
- 2 garlic cloves, finely chopped (1 teaspoon)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- Parsley sprigs to garnish
Instructions
- Put shredded carrots and chopped parsley in a large bowl
- Make dressing Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
- Note: This salad can be stored in an airtight container in the fridge for several days.
Keywords: shredded carrot salad, raw carrots, carrot side dish
I’ve been trying to replicate the Russian carrot salad I buy at a Russian supermarket called NetCost. This recipe nails it! My favorite breakfast is a thin slice of toasted rye spread with creamed cottage cheese and then a hefty spoon of this salad on top. The smoothness of the cheese and the crunchy spicy of the salad is the perfect way to start my day.
★★★★★
Love this recipe so much, tried it once and fell in love, it’s become a regular in my home 🙂
★★★★★
Hi Debra, I’m so glad you’re enjoying the carrot salad! I’m a big fan too 🙂 Thanks so much for your comment.
so simple and so delicious!!
★★★★★
This is soooo delicious!! Super quick and easy. I served it as a side to slow cooked Moroccan lamb.
★★★★★
Making this recipe again tonight. I’ve made it many many times over. Love the dressing alone too for other salads. Nice thing about this recipe too is it lasts a couple of days in the fridge for great leftovers.
★★★★★
Yum! Had this with chicken and dukkah, so easy and delicious.
I keep coming back to this recipe – sometimes just for the dressing. It’s become my go-to salad dressing. Also really good on chopped celery.
I’m making your carrot salad for the third time this week. Addictive! Kids just asked me to make it tonight for their lunch tomorrow. Yumm
I have made a similar version with slivered almonds and sultanas – but instead of garlic and cumin it had honey and white pepper in the dressing. Once youve put honey in the dressing it’s way nicer I reckon. Great go to salad though.
★★★★
Lisa…a must try…I’m always looking for nice side dishes instead of the same old, same old I’ve been making for years…loving the recipes and your photograpy is beautiful!
Lisa, I made your goat cheese, fig and onion spread as an appetizer over the weekend.
It was perfectly delicious.
Thanks
Margie
That’s great to know Margie. Glad you enjoyed!!
Hi, I made your goat cheese, onion and fig appetizer for guests last week. Everyone
was wowed– including me. Thanks.
Margie
Yummy, I love shredded carrot salads…so fresh and tasty.
I love moroccan spices, and this sound sooooo good. Gonna have to give it a try soon. Thanks so much for the recipe!
Lisa, I made your eggplant parmigian for my son and his new fiancee! over Thanksgiving visit and it was a hit. Delicious, thanks, Rob
Lisa, this sounds fantastic. I’m definitely going to try it this week.
Hope you all had a great Thanksgiving.
Di