Moroccan carrot salad is a delicious and aromatic recipe with tender boiled carrots, fragrant ground cumin, minced garlic, fresh parsley, and a few other simple ingredients.
We were blown away by the taste of this carrot salad recipe. Carrots and cumin are a match made in heaven.
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We've never been so excited about boiled carrots until we made this Moroccan carrot salad recipe.
We know 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 aromatic ground cumin.
Add the spices and the seasoning while the carrots are still warm. The warm carrots absorb the flavors 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 ever to serve as a starter or side dish.
You can also add a can of cooked lentils to make this Moroccan carrot salad tastier and more nutritious, and turn it into a quick lunch. This recipe is naturally vegan and gluten-free.
Carrots are the main ingredient in this Moroccan carrot salad.
Moroccan carrot salad is made with chopped carrots, not shredded carrots, so you won't need a food processor for this recipe.
If you are looking for a shredded carrot salad, check out our French Carrot Salad recipe or our Carrot and Raisins Salad (coming soon).
Extra virgin olive oil is best to add a fruity flavor to this recipe. If you don't have extra virgin, then regular olive oil will do.
Lemon juice adds acidity and freshness, lifting the flavor of the other ingredients.
Opt for orange juice if you prefer a sweeter, less acidic Moroccan carrot salad.
Ground cumin is the ingredient that makes this Moroccan carrot salad special. It fits perfectly with the carrots.
Sweet paprika adds color and aroma. You can also add red pepper flakes if you like a touch of spiciness.
Other spices you can try to add are cinnamon, cayenne pepper for a touch of heat, and some grated ginger.
Opt for fresh minced garlic rather than garlic powder.
Toasted 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 they look toasty.
Chopped fresh flat-leaf parsley adds freshness and color, completing the Mediterranean flavor palette in this recipe.
Other fresh herbs that work well in this Moroccan carrot salad are fresh cilantro and fresh mint.
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 for a fragrant aroma.
Lentils are totally optional. We often add them in because they fit perfectly with the other flavors and make the salad more nutritious, transforming it from a side dish to a light main meal.
You can add canned lentils, green or brown, or cook dry lentils yourself, then add them in. You can also substitute canned chickpeas for the lentils if you prefer.
Step 1: Chop and Boil the Carrots
Peel the carrots with a vegetable peeler and chop them into small 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 tender. You should be able to pierce them with a fork. While the carrots boil, prepare the dressing.
Then drain them well and add them to a large bowl.
Step 2: Make dressing and toss
To a small bowl, add the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped parsley, salt, black pepper, cumin, paprika, and red pepper flakes.
Whisk well to combine.
Pour the dressing onto the hot carrots and stir gently until the carrot chunks are fully coated.
Ideally, set aside 15 minutes to allow the flavors to meld.
Step 3: Plate and garnish the salad
Transfer onto a serving platter and sprinkle with toasted shaved or slivered almonds and/or toasted pine nuts.
Add a touch of fresh parsley and serve with a few slices of crusty bread.
Moroccan Carrot and Lentils Salad
This recipe is one of our favorite ways of eating lentils and carrots. Adding cooked lentils turns this salad from a side dish to a delicious main you can have as a quick lunch or a healthy dinner.
To make it, you'll need to add a can of drained lentils to the bowl with the carrot. Toss with the dressing, let sit for 15 minutes, then serve with a couple of slices of crusty bread to make it a delicious, nutritious meal.
OK, so we love veggies, that's a fact. And what we love even more is a big plate filled to the brim with different salads and veggies and have it as our main dinner.
In this case, we love serving this Moroccan Carrot Salad with grilled zucchini, our Vegan Pasta Salad, Green Bean Salad, and Zaalouk or Eggplant Salad.
That sounds like a lot of salads, but they are all so incredibly delicious and packed with nutrition.
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.
Store our Moroccan Carrot Salad in an airtight container in the fridge for up to 3 days. Then, take it from the fridge 15 minutes before serving it to allow flavors to pop out again.
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For many more side dishes ideas, check out our sides category page.
Moroccan Carrot Salad
- 1½ pounds carrots
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or more to taste
- 2 cloves garlic
- ½ teaspoon cumin or more to taste
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup parsley
- 3 tablespoons slivered almonds or pine nuts toasted
- 1 can (15 oz) lentils green or brown - optional
STEP 1: CHOP AND BOIL THE CARROTS
- Peel the carrots with a vegetable peeler and chop them into small 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 tender. You should be able to pierce them with a fork. While the carrots boil, prepare the dressing.Then drain them well and add them to a large bowl.
STEP 2: MAKE DRESSING AND TOSS
- To a small bowl, add the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped parsley, salt, black pepper, cumin, paprika, and red pepper flakes.Whisk well to combine.
- Pour the dressing onto the hot carrots and stir gently until the carrot chunks are fully coated.Ideally, set aside 15 minutes to allow the flavors to meld.
STEP 3: PLATE AND GARNISH THE SALAD
- Transfer onto a serving platter and sprinkle with toasted shaved or slivered almonds and/or toasted pine nuts.Add a touch of fresh parsley and serve with a few slices of crusty bread.
- Or you can toss in a can of lentils, drained, to turn the Moroccan carrot salad from a side dish to a delicious main course for a quick lunch or healthy dinner. Tip: Taste and adjust condiments if you add lentils.
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