Moroccan Carrot Salad is a quick recipe: only 4 real salad components, if you don’t count the spices that give it that Moroccan flare. Carrots, parsley, raisins, and lemon vinaigrette. Then, ground cumin, coriander, paprika, cayenne, and cinnamon pop in to dress it up. Thanks to those spices, this carrot salad really stands out.
To my surprise, little baby carrot heads were already popping out from the surface of our garden beds back in early March. They’re from seeds planted last year, ones that didn’t sprout before the season ended. They’re growing on through snow and frost and unpredictable Colorado spring weather swings. Hardy little plants to say the least! I’m planning to xeriscape our front yard this year, and build brand new garden boxes, so I’ll likely have to wipe them out before they get fully grow. Only time will tell.
Carrots are a hardy after they’re picked too: you can make this the day before, and then drizzle on the vinaigrette at the last minute. The carrots won’t get soggy in the fridge overnight.
I use a food processor (affiliate link) with a shredding attachment to shred the carrots — I do not have the patience to do that by hand!
Serves: 6 | Total Time: 20 minutes
- 3 to 4 cups shredded carrots
- 1/3 cup minced parsley
- 1/3 cup raisins
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground paprika
- 1/8 teaspoon ground cinnamon
- 4 dashes ground cayenne
- Juice from 2 lemons
- 1 garlic clove
- 1/3 cup extra virgin olive oil
- 1/8 teaspoon salt
- Place shredded carrots in a bowl with minced parsley and raisins. Add cumin coriander, paprika, cinnamon, and cayenne and toss.
- Make vinaigrette: Mince the garlic and add it to a jar with the lemon juice, olive oil, and salt. Shake to combine. (Makes enough dressing for 2-3 salads). Drizzle about 1/3 of vinaigrette over salad, or to taste. Toss and serve!