This Moroccan Carrot Salad is one of my favorite, flavor-packed side dishes for summertime potlucks, barbecues, and parties. It’s a great North African dish that everyone enjoys.
This salad of lightly cooked carrots tossed with spices, olive oil, and lemon (or in this case red wine vinegar) is common across Northern Africa and the Middle East. I will always think of Moroccan Carrots as synonymous with summer as that’s when my mom always made them when I was a kid. However they are also a common side for fall and holiday gatherings in many traditions.
Popular for a reason, this authentic Moroccan carrot salad recipe comes together in just 10 minutes, using 4 simple fresh, raw ingredients: grated carrots, fresh orange juice, minced parsley and cinnamon. Like many other Moroccan salads, the side dish is a wonderful contrast to the traditional entree of a Moroccan tagine with lots of meat and bread.
This recipe is a homage to my new home. Yes, it is Moroccan in origin, but Moroccan Carrot Salad is an integral part of the Israeli mezze spread and is served in homes and restaurants across the country. The dish varies from piquant to unbearably fiery so adjust to suit your taste. This is a fairly mild rendition.
This dish is typically served cold or room temperature, and only gets better with age, so it's the perfect make ahead side or starter.
Moroccan Carrot Salad recipe. جزر بااشرمولة Carrotes à la chermoula
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Salads are a staple in Moroccan cuisine. This particular salad is one of my favorites because of the way it celebrates carrots. With only 4 simple ingredients, it highlights the sweet aromatic flavor of the vegetable in a special way.
Like many other Moroccan salads, the fresh, raw ingredients in this vegan carrot recipe provide a wonderful contrast to the traditional entree of a tagine with lots of meat and bread.
Packed with fragrant spices, vibrant colors, and a perfect mix of sweet and savory flavors, this Moroccan-spiced carrot and chickpea salad is a feast for the senses. It puts a unique spin on the classic carrot-raisin salad. And the best part? You don’t need any hard-to-find ingredients to make it.
Ingredients
- Carrots
- Parsley
- Garlic
- Olive oil
- Lemon juice
- Spices (cumin, paprika, coriander, harissa)
- Salt and pepper
Instructions
- Peel and chop your carrots. You’ll want to cut them about 1/3 inch thick. If you have giant carrots you can cut them in half lengthwise first, but I like to keep them as coins.
- Then bring a large pot of heavily salted water to a boil. The trick is to use more salt than you think you should use. Most of it will go down the drain when you drain the cooked carrots, but it will also season the carrots as they cook.
- Add the carrots and cook until just tender, 3 to 5 minutes.
- Meanwhile, chop the garlic and mash it into a paste with coarse kosher salt. This is something I do regularly when I use raw garlic in a final dish. I like to do this so the garlic is evenly blended throughout and you don’t get any harsh bites of garlic.
- Toss the cooked carrots with the dressing and add in a ton of freshly chopped parsley.
- Sprinkle on cinnamon, minced parsley and a generous squeeze of orange juice.
If you are using regular table salt, reduce the amount of salt in half. You can find Sumac online or in Whole Foods. If you don't have it handy, just skip it.
What makes this salad pack a flavor punch is the chermoula (aka charmoula), a North African sauce/marinade made with lemon, olive oil, garlic, parsley and/or cilantro, warm spices like cumin and coriander, and chili. Trust me, you’re going to want to make extra chermoula (all the ingredients except the carrots) to have at the ready in your refrigerator.
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This versatile green sauce makes a fine marinade or dressing for cooked and raw vegetables, fish and chicken. Most versions of Moroccan carrot salad use round disks of cooked carrots - and they’re delicious! But making the salad with raw, shredded carrots pumps up the flavor and crunch while cutting the prep time.
I’m sure by now you’ve already thought of a few ways to achieve those perfectly grated carrot shreds. The methods above and any others (and I’m sure I’m forgetting a few) all work great! If that’s what you’ve got, use it. That said, I have to share my personal favorite trick for shredding veggies. Using a box cheese grater. Because carrots are so firm and hold their integrity better than your average block of cheese, these two are a match made in heaven. Watch as your carrots glide through the box grater into perfect shreds in a matter of seconds. Just be careful not to cut yourself!
Warm carrots absorb all the great flavors from spices, garlic, fresh cilantro and a little lemon juice and olive oil. That’s really all there is to this easy mouth-watering carrot salad. And the longer you let this salad sit and marinate, the better the flavor!
Tips for the Best Moroccan Carrot Salad
- Cut the carrots evenly - when you boil the carrots you want them to all cook well at the same time. If all of your carrot slices are different sizes and thickness, you’ll wind up with some cooked, some crunchy, and some overly mushy.
- Give the carrots a good drain - after the carrots are cooked, make sure you drain them from the cooking water well. You don’t want a watery carrot salad!
- Let the carrot marinate for a bit before serving - in order to get the strongest flavor for your carrot salad, after they are tossed in the dressing, set aside even for a few minutes and let them soak up the flavors.
- Serve Carrot Salad at Room Temperature- personally, I prefer this salad served at room temperature, although it’s fine to serve it warm or chilled.
Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa blend, then dressed in lemon juice, extra virgin olive oil.
Here's a simple breakdown of the ingredients and their roles:
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| Ingredient | Purpose |
|---|---|
| Carrots | Main ingredient, provides sweetness and texture |
| Spices (Harissa, Cumin, Coriander, Paprika) | Adds depth and warmth to the flavor profile |
| Fresh Herbs (Cilantro, Parsley) | Provide freshness and aroma |
| Lemon Juice & Olive Oil | Create a simple, vibrant dressing |
| Garlic | Adds a pungent, savory note |
| Sesame seeds | Adds nutty flavor and texture |
This authentic Moroccan salad makes delicious leftovers. The dressing infuses into the shredded carrots, resulting in even more flavor the next day. I recommend storing in an air tight container in the fridge for up to 5 days.
When stored in the fridge in an airtight container, this tasty healthy carrot salad will last for a good 3-4 days!
Serving Suggestions
I like to serve these carrots with a main dish like Kofta Kebabs or Grilled Greek Boneless Chicken Thighs. I even like to add them to a green salad along with some canned tuna for an easy lunch.
Pair the salad with my grilled Moroccan chicken, grilled Moroccan meatballs, or perhaps with my butternut squash and sweet potato soup for a lighter meal.
You can also serve this carrot salad next to Moroccan fish, za’atar chicken, or salmon kabobs.
This Moroccan-inspired carrot salad is crunchy, juicy, and refreshing. This bright, shredded carrot salad is inspired by one my dad has been making lately, which he calls “Moroccan”.
Make Ahead Instructions:
Make the salad a day in advance and chill in the fridge until ready to serve. This gives extra time for the dressing to soak in and season the carrots.
Make Ahead Tip: You can make this salad in advance. Let it cool completely, then place in a tight-lid glass container in the fridge.
Storage Instructions:
Put the leftovers in an airtight container and refrigerate them for up to 4 days.
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tags: #Moroccan
