Moroccan Carrot Salad

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.

Carrots

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).

Olive oil

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

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.

Cumin

Ground cumin is the ingredient that makes this Moroccan carrot salad special. It fits perfectly with the carrots.

Sweet paprika

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.

Garlic

Opt for fresh minced garlic rather than garlic powder.

Almonds

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.

Parsley

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.

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.

Variations

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.

Serving Suggestions

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:

• Marinated tofu
• Pasta alla Norma
• Zucchini boats
• Eggplant parmigiana

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.

If you like cooking with carrots, or you have surplus carrots in your fridge, check out these carrot-packed recipes:

If you're curious about more salad recipes, see our most loved recipes here:

Or try any of these 25 best vegan salad recipes that will surely inspire your next appetizer or side dish.