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–+ servings
Cooked carrot salad.

Moroccan Carrot Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ pounds (680 grams) carrots chopped into bite-size pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon harissa paste or ¼ teaspoon red pepper flakes. More or less based on your heat tolerance.
  • 1 tablespoon honey or maple syrup, optional
  • 1 clove garlic grated
  • ¾ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¾ teaspoon salt or more to taste
  • 2 twists black pepper or red pepper flakes
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped pistachios or slivered almonds

  • Peel 1½ pounds carrots with a vegetable peeler and chop them into small bite-size chunks.
    chopping carrots into small pieces
  • 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.
    draining boiled carrots
  • Make Dressing
    To a small bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon harissa paste, 1 tablespoon honey, 1 clove garlic, ¾ teaspoon ground cumin, ½ teaspoon paprika, ¾ teaspoon salt, and 2 twists black pepper.
    Whisk well to combine.
    harissa dressing in a small bowl with hands and a whisk
  • Pour the dressing over the warm carrots and toss to combine.
    Stir in 2 tablespoons chopped flat-leaf parsley (chopped), then set aside for 10 minutes for the flavors to meld.
    hands mixing carrots with a harissa dressing
  • Transfer the carrots onto a serving platter and garnish with 2 tablespoons chopped pistachios.
    Moroccan carrot salad with pistachios.
Nutrition information is an estimate for 1 portion of Moroccan carrot salad out of 4.
STORAGE & MAKE AHEAD
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 marinate in the dressing.
Refrigerator: store the salad in an airtight container in the fridge for 3 to 4 days. Take the salad from the refrigerator for 15 minutes, serving it for the best flavor.
Freezer: this recipe is not suitable for freezing.
SUBSTITUTIONS:
  • Carrots: Use chopped, boiled orange carrots.
  • Herbs: Flat-leaf parsley, cilantro, or mint.
  • Nuts (Optional): Pistachios, almonds, walnuts, or pine nuts.
  • Oil: Swap extra virgin olive oil with regular olive or avocado oil.
  • Lemon Juice: Sub with orange juice for a sweeter twist.
  • Cumin: Essential—no good sub!
  • Paprika: Use sweet. Try coriander, cinnamon, cayenne, or ginger as extras.
  • Garlic: Fresh minced only.
  • Harissa: Sub with sriracha, Tabasco, chili oil, or red pepper flakes.
  • Sweetener (Optional): Use honey, maple syrup, or raisins.
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