Morrocan Carrot Salad is my go-to dish whenever I want to bring something colorful, fresh, and vibrantly spiced to the table. Bright chunks of carrots, warmly spiced and tossed in a zesty herb dressing, transform humble ingredients into a salad that’s both gorgeous and bursting with flavor. If you love bold, sunshiney salads, this one is about to become a favorite in your kitchen too!
Why You’ll Love This Recipe
- Unbeatable Freshness: Every bite of this Moroccan Carrot Salad is bursting with bright, crisp vegetables and fresh herbs, making it a true celebration of flavor and color.
- Make-Ahead Friendly: This salad tastes even better after chilling, so it’s a perfect choice for prepping in advance for gatherings or meal planning.
- Bold Moroccan Flavors: Smoky cumin, tangy sumac, and a gentle hum of mustard and lemon bring a unique twist that stands out from ordinary salads.
- Super Versatile: Serve it as a starter, side, or potluck star—it’s naturally gluten-free, vegetarian, and endlessly customizable!
Ingredients You’ll Need
This simple ingredient list is the secret to Moroccan Carrot Salad’s irresistible charm! Each item brings a pop of flavor, crunch, or color—working together to create a salad that’s as dazzling as it is delicious. Don’t skip the spices; they’re essential for lending those trademark Moroccan aromas.
- Rainbow carrots: Their vibrant colors make for a festive look and slightly different sweetness, but all orange carrots work beautifully too.
- Garlic clove: A small amount adds depth and savoriness to the herby dressing.
- Parsley and cilantro leaves: These fresh herbs pack the dressing with bright, green flavor; feel free to adjust the ratio to suit your tastes.
- Cumin: Warm and earthy, cumin delivers the backbone of traditional Moroccan spice.
- Paprika: Lends subtle smoky-sweetness and a lovely hint of red color.
- Sumac: Tangy and citrusy, this unique spice brightens everything (but skip if you can’t find it).
- Kosher salt & black pepper: Essential for bringing out every flavor note.
- Honey: A drizzle mellows the acidity and ties the salad together.
- Whole grain mustard: Adds little pops of flavor and depth—plus a hint of heat!
- Juice of 1 lemon: For zingy brightness in the dressing and to balance the spices.
- Olive oil: Good quality olive oil makes for a silken, luscious dressing.
- Scallions: Sliced for a touch of gentle onion flavor and crunch.
- Roughly chopped almonds: Toasted or raw, these bring toasty crunch and a nutty finish.
Variations
The beauty of Moroccan Carrot Salad is how easy it is to tweak based on what you have on hand or what you’re craving. Here are a few ideas to help you customize this salad for any table or mood!
- All Parsley, No Cilantro: Not a fan of cilantro? Just use all fresh parsley for a bright, herby flavor.
- Nut-Free: Swap the almonds for toasted pumpkin seeds, or simply omit them for an allergy-friendly salad.
- Roasted Carrots: For a deeper, sweeter flavor, roast the carrots instead of boiling for 20-25 minutes at 425°F.
- Add Dried Fruit: Toss in golden raisins or chopped apricots for a sweet Moroccan twist.
- Heat Lovers: Add a pinch of chili flakes or minced fresh chili to the dressing for a little kick!
How to Make Moroccan Carrot Salad
Step 1: Cook the Carrots
Bring a large saucepan of well-salted water to a gentle boil. Add the sliced carrots and simmer for 5-7 minutes until they’re tender but still have a satisfying bite. You want them to hold their shape for a lovely texture—no mushy carrots here!
Step 2: Chill the Carrots
Drain the carrots in a colander and immediately rinse them with cool water to halt the cooking. This step keeps their color vivid and makes sure the salad is refreshingly crisp when served.
Step 3: Blend the Herby Dressing
While the carrots are cooking and cooling, toss the garlic, parsley, cilantro, cumin, paprika, sumac, salt, pepper, honey, mustard, lemon juice, and olive oil into a food processor. Blitz until the dressing is vibrant green and silky smooth—it’s the heart of this Moroccan Carrot Salad!
Step 4: Toss and Assemble
In a spacious bowl, combine the cooled carrots, sliced scallions, and chopped almonds. Pour in that stunning green herb dressing and stir until everything is lushly coated and ready to dazzle.
Pro Tips for Making Moroccan Carrot Salad
- Perfect Carrot Texture: Slice the carrots on a diagonal for more visual appeal, and don’t overcook—they should stay pleasantly crisp-tender.
- Vivid Green Dressing: Use only the leaves of parsley and cilantro for a pure green color and a smooth, vibrant dressing.
- Toasted Almonds for Extra Crunch: If you have a moment, lightly toast your almonds in a dry skillet for a fragrant, nutty boost.
- Let it Marinate: Allow the salad to chill for at least 30 minutes before serving—this gives the carrots time to absorb all that herby, spiced flavor.
How to Serve Moroccan Carrot Salad
Garnishes
A sprinkle of flaky sea salt, a flourish of extra chopped herbs, or another handful of toasted almonds takes this Moroccan Carrot Salad over the top. If you love a pop of color, a few pinches of sumac or paprika right before serving make it look extra festive.
Side Dishes
This salad sings alongside grilled lamb, spiced chicken, or roasted fish, but it also loves company with fluffy couscous or a platter of mezze. It even brightens up the simplest lunch of pita and hummus!
Creative Ways to Present
Serve Moroccan Carrot Salad piled high in a shallow bowl, lined with fresh lettuce leaves, or in individual glasses for an elegant starter. For a party tray, scatter edible flowers or lemon zest curls for extra wow factor.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store any remaining salad in an airtight container in the refrigerator for up to 4 days. Give it a gentle stir before serving to re-distribute the dressing and refresh the flavors.
Freezing
Freezing isn’t recommended for Moroccan Carrot Salad, as the crisp carrots and tender herbs will lose their texture when thawed. Enjoy this salad fresh or from the fridge for the best results!
Reheating
This salad is meant to be served cold or at room temperature. If you’ve just taken it from the fridge, let it sit out for 10-15 minutes for the flavors to shine and the texture to relax—no reheating required.
FAQs
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Can I make Moroccan Carrot Salad ahead of time?
Absolutely! In fact, Moroccan Carrot Salad tastes even better after a few hours in the fridge as the flavors mingle. You can assemble it up to 2 days ahead, just give it a quick toss before serving for maximum freshness.
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Do I need to peel the carrots?
If your carrots are fresh and the skins are thin, you can simply scrub them well. For older or tougher carrots, peeling gives a smoother texture and a more vibrant color in your finished salad.
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What if I can’t find sumac?
No worries—while sumac adds a bright citrusy note, the salad is still delicious without it. You can add an extra squeeze of lemon juice instead for added zing.
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Is Moroccan Carrot Salad vegan-friendly?
It’s nearly vegan! Just swap the honey for maple syrup or agave, and this irresistible salad is 100% plant-based.
Final Thoughts
If you’re looking for a way to enliven your usual rotation of salads, Moroccan Carrot Salad is the hero you need. It’s lively, eye-catching, and full of bold, satisfying flavors—give it a try, and watch it disappear at your next meal!
Print
Moroccan Carrot Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Moroccan
- Diet: Vegetarian
Description
This Moroccan Carrot Salad is a vibrant and flavorful dish that combines the natural sweetness of rainbow carrots with a zesty herb dressing. Crunchy almonds add a delightful texture to this refreshing salad.
Ingredients
Rainbow Carrots:
- 2 pounds rainbow carrots, sliced on the diagonal into 1/2-inch long pieces
Herb Dressing:
- 1 garlic clove, minced
- 1 cup parsley and cilantro leaves
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon sumac
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon honey
- 1 teaspoon whole grain mustard
- Juice of 1 lemon
- 1/3 cup olive oil
- 3 scallions, thinly sliced
- 1/3 cup roughly chopped almonds
Instructions
- Boil Carrots: Bring a large saucepan of salted water to a boil. Add the carrots and simmer for 5-7 minutes until slightly softened. Drain and rinse with cold water.
- Prepare Dressing: In a food processor, blend garlic, herbs, spices, salt, pepper, honey, mustard, lemon juice, and olive oil until smooth.
- Combine Ingredients: In a bowl, mix carrots, scallions, and almonds. Add the herb dressing and toss to coat.
Notes
- If you can’t find rainbow carrots, all orange carrots work well.
- Substitute all parsley if you dislike cilantro in the dressing.
- The salad can be made 2 days ahead and stored in the fridge.
- Leftovers keep well in the refrigerator for up to 4 days; allow to sit at room temperature before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
