Moroccan carrot salad is a delicious and aromatic recipe with tender boiled carrots, fragrant ground cumin, minced garlic, fresh parsley, and other simple ingredients.
The flavor of this carrot salad recipe blew us away. Carrots and cumin are a match made in heaven.
On this page:
Check out our best vegan salad recipe collection!
We'd never been so excited about boiled carrots until we made this Moroccan carrot salad recipe.
It's hard to believe, but this recipe tastes so good you'll want to make it all the time. The tender-boiled carrots have a slightly sweet flavor that melds perfectly with the aromatic cumin dressing.
We add the dressing while the carrots are still warm so that they absorb the flavor of the condiment wonderfully.
Finely minced garlic, fresh flat-leaf parsley, sweet paprika, freshly squeezed lemon juice, and extra virgin olive oil make up a Mediterranean flavor palette that blends beautifully with tender and sweet-boiled carrots.
In less than 30 minutes, you'll have one of the most delicious and unique carrot salads to serve as a starter or side dish.
You can also add a can of cooked lentils to make this Moroccan carrot salad even more nutritious and turn it into a quick lunch. This recipe is naturally vegan and gluten-free.
Carrots: Moroccan carrot salad is made with chopped carrots, not shredded carrots, so you won't need a food processor or box grater for this recipe.
If you want a shredded carrot salad, check out our French Carrot Salad recipe or our Carrot and Raisins Salad.
Parsley: we recommend fresh flat-leaf parsley to add freshness and color, completing the Mediterranean flavor palette in this recipe. Fresh cilantro and fresh mint are other fresh herbs that work well in this Moroccan carrot salad.
Slivered almonds: or shaved almonds add crunch and a delicious nutty flavor that fits perfectly with the other ingredients. You can substitute toasted pine nuts for the almonds.
To toast the nuts, warm them up on a skillet for a couple of minutes, moving them around until golden brown.
Olive oil: extra virgin olive oil is best to add a fruity flavor to this recipe. If you don't have extra virgin, regular olive oil will do.
Lemon juice: best if freshly squeezed; it adds acidity and freshness, lifting the flavor of the other ingredients. You can substitute orange juice for lemon if you prefer a sweeter, less acidic Moroccan carrot salad.
Cumin: ground cumin is the ingredient that makes this Moroccan carrot salad special. It fits perfectly with the carrots.
Paprika: Sweet paprika (not smoked) adds color and aroma. You can also add red pepper flakes if you like a touch of spiciness. Other spices you can play with are ground coriander, cinnamon, cayenne pepper for a touch of heat, and some grated ginger.
Garlic: Opt for fresh minced garlic rather than garlic powder.
Salt and pepper: we use salt to boil the carrots and to add to the salad. Sea salt or kosher salt is what we usually use. Also, add a few twists of freshly ground black pepper.
Mustard: optional, but we think a tablespoon of mustard is helpful to bind the dressing together and make it stick to the carrots. Dijon mustard and yellow mustard are both excellent choices.
Honey: one tablespoon of honey or maple syrup is optional but a nice addition if you'd like to add a touch of sweetness to the dressing. Alternatively, you can stir in two tablespoons or regular or golden raisins for a sweet touch.
Peel the carrots with a vegetable peeler and chop them into small bite-size chunks on a cutting board with a sharp knife.
Tip: cut them diagonally for prettier chunks.
Boil the carrot in a pot with salted boiling water for 15 to 20 minutes or until fork tender.
Then drain them well and add them to a large bowl.
While the carrots cook, make the dressing with extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped parsley, salt, black pepper, cumin, paprika, and red pepper flakes.
Whisk to combine.
Toss the carrots with the dressing.
Ideally, set aside 15 minutes to allow the flavors to meld.
Transfer onto a serving platter and garnish with toasted shaved or slivered almonds.
Add a touch of fresh parsley and serve with a few slices of warm pita bread.
Lentil carrot salad
Lentil carrot salad is a tasty and aromatic dish inspired by Mediterranean flavors and aromas. It's easy to make, and you can serve it as a starter, side, or main dish with warm pita bread and other Middle Eastern and Mediterranean dishes.
Check out our lentil carrot salad recipe.
Cauliflower lentil salad
We loved lentil carrot salad so much that we started making it with different vegetables. For example, this cauliflower lentil salad is another easy and delicious Mediterranean-inspired recipe packed with bold flavors and wholesome ingredients.
We make it with roasted cauliflower, lentils, parsley, and an aromatic cumin and lemon dressing.
Check out our cauliflower lentil salad recipe.
Lentil sweet potato salad
Or why not try lentils with sweet potato? This salad is nutritious, tasty, and aromatic, thanks to the same simple cumin and paprika dressing inspired by Moroccan cuisine.
This salad is the perfect make-ahead meal, and you can enjoy it as a quick and fulfilling lunch or wholesome dinner, bring it to potlucks, or serve it for brunch.
Check out our lentil sweet potato salad.
You can serve this salad as a starter (mezze) or main on top of couscous or with other Middle-Eastern and Mediterranean dishes such as:
It's like having your little Mediterranean buffet at home, where everyone can pick and choose their favorite salads to put on their plate.
Alternatively, if you want to serve it as a side, try it with one of our easy dinners, such as:
This salad is best served warm or at room temperature, so if you store it in the fridge, take it out 15 minutes before serving it.
Make ahead & storage
Make ahead: Moroccan carrot salad is an excellent recipe to make ahead because it keeps well for a few days, and its flavor gets even better as the carrots sit in the dressing.
Refrigerator: store the salad in an airtight container in the fridge for 3 to 4 days. Take the salad out of the refrigerator for 15 minutes serving it for the best flavor.
Freezer: this recipe is not suitable for freezing.
More carrot recipes
If you like cooking with carrots, check out these carrot-packed recipes:
More Salad Recipes
Here are some of our most loved salad recipes:
Or try any of these 25 best salad recipes to inspire your next appetizer or side dish.
Moroccan Carrot Salad
- 1½ pounds carrots
- 3 tablespoons slivered almonds lightly toasted on a pan
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced or grated
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper or red pepper flakes
- ¼ cup parsley chopped
- 1 tablespoon mustard optional
- Peel and chop 1½ pounds carrots into small bite-size chunks.
- Boil them in lightly salted boiling water for 15 to 20 minutes or until fork tender. Then drain them well and add them to a mixing bowl.
- In the meantime, make the dressing with 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 clove garlic (minced), ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup parsley (chopped). Optionally add 1 tablespoon mustard.Whisk well to combine.
- Toss boiled carrots with the dressing.Ideally, set aside 15 minutes to allow the flavors to meld.
- Transfer onto a serving platter and sprinkle with 3 tablespoons slivered almonds, lightly toasted on a pan.Add a touch of fresh parsley and serve with a few slices of warm pita bread.
If you liked this Moroccan carrot salad, you might also like:
Ok to cook carrots in the One Pot?
Hi there Lin,
I'm not sure I understand, but you can cook the carrot in a pot with salted boiling water for 15 to 20 minutes or until tender.
You should be able to pierce them with a fork.
Does this help? Let me know. Kindest, Louise
AAAAAaAaAaAaaAa!! How on earth did I live without this salad!!Grazie, grazie, grazie!
I'm so happy you liked it, Amanda!!! Thanks for your message 🙂 Nico
This is such a colourful and tasty recipe. I did add lentils and what an added touch .. however I didn't use canned . I cooked my own with a clove of garlic in the water. Thank you for sharing this!
I am really happy you liked it, Mischa!! - it's become a favorite warm salad recipe in our home now 🙂 Thanks so much for leaving a message here. Cheers, Nico