Moroccan Carrot Salad


This cooked carrot salad is a staple in our home. We eat it as a side dish or as part of a mezze spread (Middle Eastern tapas). It goes very well with meats, eggs, legumes, and Middle Eastern foods.

One of the things I love about this salad is that I can make a large quantity of it, and keep it in the fridge for up to a week (not that it lasts this long…)

To get the full authentic Moroccan cuisine experience, use 1 tbs of chopped pickled lemons (found in Middle Eastern stores) instead of the lemon juice in the recipe.

8 medium carrots, peeled
½ cup cilantro leaves, chopped thinly
6 cloves garlic, crushed
¼ cup olive oil
2 tbs white vinegar
1 tsp harissa or sriracha
1 tsp ground cumin
Juice from ½ lemon (optional) or 1 tbs pickled lemon

Place the carrots in a large pot, cover with water and bring to a boil. Cook for 5-10 minutes, until carrots are just tender. Drain and let cool.

Moroccan Carrot Ingredients

Slice the carrots into ½ inch rings and place in a bowl. Add the chopped cilantro or parsley, the crushed garlic, the oil and the rest of the igredients. Stir well and let sit for a few hours, to bring out the flavors.

Moroccan Carrot mixed

The salad tastes even better the next day.

Version 2

Join the Conversation

    1. Thanks, Jeyran. Enjoy!

  1. Nice!!! Looks tempting…

    1. Thanks! Hope you like it…

  2. Lovely recipe Tali – too often carrots can be treated as second class veggies worthy of just sauce bases etc so the idea of them being the hero of a salad is great!

    1. Thanks Laura. I just made a new batch of this salad a couple of hours ago :). The carrot is definitely the star in this salad, but I’m not sure that you want to eat the salad on its own. The flavors are bold. It needs to accompany some other dish, either as a side dish or as part of antipasti/tapas/mezze platter. In any case, enjoy!

      1. Thanks for the tips Tali!

  3. Mmm! My husband chose your recipe trying to recreate a carrot salad he had years ago at Mao’s Falafel in Amsterdam. I upped the zest and eyeballed the garlic. Was terrific. Thanks for sharing.

    1. You are very welcome! Glad you enjoyed. You can also add a little bit of mashed preserved lemon (see recipe in my blog). It really kicks it up…

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