This easy Moroccan carrot salad is one of those simple yet flavorful dishes that’ll make you rethink carrots.
My mom used to make it now and then to get us to eat our carrots, and let me tell you, it worked like a charm because it tastes so good.
Tender carrots are tossed with fresh herbs and warm spices like cumin and pepper, then dressed with lemon juice, extra virgin olive oil, and fresh coriander.
And that final sprinkle of toasted sesame seeds? It totally makes the dish.
It’s the perfect side dish, whether you’re serving it next to Moroccan chicken tagine or including it in your Christmas dinner menu.
What’s great about this salad is how easy it is, yet it’s packed with flavor. You can take simple, everyday carrots and turn them into a dish that’ll wow your family and friends, and it comes together in no time.
Easy Moroccan Carrot Recipe
Ingredients for Moroccan Carrot Salad
Carrots: The star of the dish. Cut them evenly so they cook uniformly and absorb flavors well.
Spices & Seasonings: Salt, cumin, sweet paprika, black pepper, and coriander for a warm, smoky depth.
Garlic & Cilantro: Fresh garlic enhances the flavor, and cilantro adds a bright pop. If you’re not a cilantro fan, swap it for parsley.
Toasted Sesame Seeds: Optional but highly recommended for a subtle nutty flavor and texture.
Dressing: A simple mix of fresh lemon juice and high-quality extra virgin olive oil ties everything together beautifully.
How to make the Moroccan carrot salad
The carrots are boiled until tender, then tossed with fresh cilantro, chopped coriander, and spices like cumin, paprika, and pepper for a kick, along with a light dressing of lemon juice and olive oil.
And of course, the optional sprinkle of toasted sesame seeds on top adds that little extra something.
The best part? Carrots are super affordable, and you can find them year-round, so you can make this salad whenever you want.
Once the carrots are boiled, you simply toss them with the spices, garlic, cilantro, and lemon juice, easy!
Plus, the longer it sits, the better it tastes. It’s one of those dishes that gets even more flavorful after a day in the fridge, just like soups and stews.
Tips for the Best Carrot Salad
Cut carrots evenly: Make sure to cut the carrots evenly so they cook at the same rate. You can cut them however you like, but bigger portions are best so they don’t become mushy when boiled. They should be tender but still hold their shape.
Drain well: After boiling, remove excess water so the salad isn’t watery. Let it drain for a few minutes.
Dress while warm: Warm carrots absorb flavors better.
Let the salad marinate: The longer it sits, the more flavorful it becomes. It’s even better the next day.
Serve: Serve at room temperature, warm, or cold, whichever you prefer. Some people enjoy it cold, while others prefer it warm.
How Long Does It Last In the Fridge?
Store in an airtight container and keep it for up to 3-4 days. I like to consume this salad within 2 days for the freshest taste. It’s easy to make a fresh batch, and fresh always tastes better.
What to Serve With It?
This salad pairs well with many dishes. Enjoy it alongside Moroccan tagines, Moroccan lamb, or even beef brisket.
It’s also great as part of a Moroccan mezze spread.
Give this easy, flavorful Moroccan carrot salad a try—you’ll love how simple yet delicious it is.
Moroccan Carrot Salad
Ingredients
- 4 large carrots peeled and sliced into rounds
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 1 clove garlic minced
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¼ tsp ground cinnamon optional, for a hint of sweetness
- ½ tsp harissa or cayenne pepper optional, for heat
- 2 tbsp chopped fresh parsley or cilantro
Instructions
- Cook the Carrots: Boil the sliced carrots in salted water for about 10 minutes, or until just tender but not mushy. Drain and let cool slightly.
- Prepare the Dressing: In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, salt, black pepper, and optional cinnamon or harissa.
- Combine: Toss the warm carrots with the dressing, ensuring they absorb the flavors.
- Garnish & Serve: Sprinkle with fresh parsley or cilantro and serve warm or at room temperature. give me pictures for this recipe ingredients and steps
