This easy Moroccan Carrot Salad is fresh and flavorful, seasoned with cumin and paprika and then drizzled with a bright garlic lemon dressing.
I've updated this classic Moroccan side dish with a modern twist by roasting the carrots for better flavor and texture. And I've added pistachios and avocado, an idea I learned from recipe author Joan Nathan. These additions really elevate this carrot salad with contrasting colors and textures.
Moroccan carrot salad can be served as an appetizer alongside other Israeli salads and dips such as Israeli Salad, Green Tahini Dip, hummus, or Roasted Eggplant Dip. These type of salads are called salatim, which means salads in Hebrew. In the context of Israeli cuisine, it refers to an assortment of small salads and dips usually served before a grilled main dish, or a large salatim spread makes a fantastic meal in itself.
In addition, carrot salad is an easy make-ahead side dish that you can pull out of the refrigerator when it's time to serve, like for Shabbat lunch, a summer picnic, or backyard BBQ. Other favorites that I like to make for BBQs include Strawberry Spring Salad, New Pickles, Deli Potato Salad, and Grandma’s Coleslaw.
Jump to:
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Carrots: For an extra burst of flavor and natural sweetness, try using fresh carrots from the farmers’ market if you can access them.
- Pistachios: If you don't have pistachios, try thin slivered almonds. Or leave out the nuts for a more traditional version of the dish.
- Avocado: The avocado is optional as it needs to be added at the last minute, so exclude it if you need a salad that is 100% make-ahead.
- Lemon: Adds brightness and freshness. Or, try orange juice as a wonderful flavor alternative.
- Cumin: Gives a distinct Moroccan flavoring to the dish.
- Paprika: Use a Spanish sweet paprika for the best flavor.
- Other ingredients include - extra virgin olive oil, Diamond Crystal kosher salt, parsley or cilantro, garlic, and black pepper.
Variations
Add spiciness: This Middle Eastern salad is traditionally served with a little heat for a kick. You can add a tiny dollop of harissa or sprinkle of cayenne pepper to the dressing. Or stir in some finely diced jalapeño pepper. Taste until it's to your preferred level of spiciness. Using a hot spice is optional and not necessary if you don’t like spicy foods.
Add color: Try multi-color carrots for a fun, colorful twist. See if you can find yellow or purple carrots at the farmers' market.
Add sweetness: Some recipes call for sugar or date syrup. I find that carrots are usually sweet enough without the added sugar, but taste it and add if needed. Or, try a handful of chopped dates or raisins.
Boil instead: An alternate cooking technique is to boil the carrots, which is the traditional method for making this dish. Boil in salted water for 6-10 minutes, depending on the thickness of the carrots.
This recipe has not been tested with substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.
Step by Step Photos
See the recipe card below for complete directions.
Use these process shots for visual cues to help get the best results.
Step 1: Roast the carrots on a parchment lined baking sheet. Remember to just cook part way and to leave the carrots with some bite to them.
Step 2: Mix the dressing ingredients together.
Step 3: Cut the carrots on the bias (diagonal) for an oblong shape which makes a pretty presentation.
Step 4: Toss to coat evenly, and let the flavors absorb. Top with pistachios and optional avocado just before serving.
Top Tips
- Let the garlic sit in the lemon juice for several minutes to macerate and reduce the pungency.
- Do not overcook the carrots; you want them to have some bite and not be mushy.
- Pour the dressing over the carrots while they are still warm so that the carrots absorb the flavors.
- Ideally, let the finished dish stand for 30 minutes to 1 hour for the flavors to meld.
- Serve this carrot salad for Rosh Hashanah, the Jewish new year, because the round shape of the carrots symbolizes the continuity of life and the hope for a prosperous new year.
Make Ahead and Storage
Make ahead: Can be dressed and made ahead up to 3 days. Wait until serving to add the pistachios and avocado.
How to store: Store leftovers in a covered container in the refrigerator for up to 3 days.
How to freeze: I do not recommend freezing this salad.
Other Sephardic and Middle Eastern Recipes
Frequently Asked Questions
This carrot salad is served cold or at room temperature.
Traditional Moroccan salad calls for only carrots, but if you'd like to add other vegetables, you can. I'd suggest diced bell peppers, thinly sliced red onions or shallots, or cooked beets would all work well.
You can either peel the carrots with a peeler OR scrub them clean with a vegetable scrub brush and water.
Recipe
Moroccan Carrot Salad- with an updated twist
Ingredients
Ingredients for salad
- 2 pounds carrots about 2 bunches, trim ends and peel or scrub clean.
- 2 teaspoons extra virgin olive oil
- ½ teaspoon Diamond Crystal kosher salt
- 2 teaspoons chopped fresh Italian parsley or cilantro
- 50 shelled roasted pistachios ½ cup or 1 oz.
- 1 medium avocado optional
Dressing
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice from about 1 small lemon
- 2 teaspoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon Spanish sweet paprika
- ½ teaspoon Diamond Crystal kosher salt
- about 8 grinds freshly cracked black pepper
Instructions
- Roast carrots: Preheat oven to 425ºF. Place whole carrots on a quarter sheet pan (or other small baking tray). Drizzle 2 teaspoons olive oil over the carrots and gently shake the pan to distribute the oil. Sprinkle salt over the carrots. Roast carrots for about 15-25 minutes until they are partially cooked, with thinner carrots taking less time, and larger carrots taking more. Turn carrots over about halfway through the cooking time. The finished carrots should still be crisp and not completely soft when pierced with a fork.
- Make dressing: While the carrots cook, place minced garlic and lemon juice in a jar (or small bowl), and let sit for about 10 minutes to macerate the garlic so that it is less pungent. Then add the rest of the dressing ingredients to the jar. Shake lidded jar or whisk to combine well.
- Cool and cut, add dressing and parsley: Let carrots cool about 5 minutes. Then slice carrots on the diagonal or bias into discs about ½” thick. Give the dressing one more shake, and pour dressing over the carrots while they are still warm to help them absorb the dressing. Sprinkle chopped parsley. Toss to coat evenly. Store covered in the refrigerator if not serving right away.
- Finish and serve: Before serving, toss in pistachios and cubed avocado (optional). Taste and adjust seasonings if needed. Serve cold or room temperature.
Notes
- Let the minced garlic sit in the lemon juice for several minutes to macerate and reduce the pungency of the garlic.
- Pour the dressing over the carrots while they are still warm to absorb the flavors in the dressing.
- Let the finished dish stand for 30 minutes to 1 hour for all the flavors to meld.
- Make ahead: Can be made up to 3 days in advance. Wait until serving to add the pistachios and avocado.
- Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.
- Recipe adapted from Joan Nathan.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Comments
No Comments