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Moroccan Raw Carrot Salad Recipe: Shredded carrots tossed with olive oil, lemon juice, cumin and garlic - a great side dish in 15 minutes!

Moroccan 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.


  • Carrots
  • 2 pounds carrots, peeled and shredded in a food processor.
  • 3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
  • Dressing
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice (about 1 1/2 lemons)
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • Parsley sprigs to garnish


  1. Put shredded carrots and chopped parsley in a large bowl
  2. Make dressing Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
  3. Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
  4. Note: This salad can be stored in an airtight container in the fridge for several days.
  • Prep Time: 15 mins
  • Category: Salad, Side Dish
  • Method: no cook
  • Cuisine: Morrocan

Keywords: shredded carrot salad, raw carrots, carrot side dish