Moroccan Carrot Salad is my absolute go-to when I want something that bursts with color, crunch, and bold North African flavors—all in one bowl. It’s lively and refreshing, with rainbow carrots, fresh herbs, a citrusy dressing, toasted almonds, and that irresistibly smoky-spiced finish you just can’t get from anything off the shelf!
Why You’ll Love This Recipe
- Vibrant & Nutritious: Rainbow carrots and fresh herbs deliver a gorgeous, nutrient-packed salad that’s a feast for the eyes as well as the taste buds.
- Moroccan Flavors at Home: Classic spices like cumin, sumac, and paprika transport you straight to a cozy Moroccan kitchen—without leaving your own.
- Fantastic Make-Ahead: This salad actually gets tastier as the flavors mingle, making it a perfect prep-ahead dish for parties or lunches.
- Incredibly Versatile: Enjoy it as a zesty side, a light lunch, or as part of a vibrant mezze spread—it effortlessly fits every occasion.
Ingredients You’ll Need
The real magic of Moroccan Carrot Salad is that it comes together with just a handful of simple, humble ingredients—each chosen to create a harmony of texture and flavor. Fresh produce, bold spices, and a bit of crunch are all it takes to make your tastebuds dance!
- Rainbow Carrots: For the prettiest salad, slice them on the diagonal—each color brings not only wow-factor, but a subtle variation in sweetness and earthiness.
- Garlic Clove: Just one clove, minced, gives the dressing backbone without overpowering the salad.
- Parsley & Cilantro Leaves: A combination of these leafy herbs adds freshness and that pop of green; feel free to balance them as you like.
- Cumin, Paprika & Sumac: These spices are the heart and soul of classic Moroccan flavor—smoky, tangy, and slightly earthy.
- Kosher Salt & Black Pepper: A must for seasoning and bringing out all the natural carrot sweetness.
- Honey & Whole Grain Mustard: Just a touch of both—honey for gentle sweetness, mustard for zing and body in the dressing.
- Lemon Juice: Fresh lemon juice lifts the whole salad and balances the warm spices.
- Olive Oil: Use a good-quality olive oil for a beautiful, smooth mouthfeel in every bite.
- Scallions: Thinly sliced, these bring a gentle sharpness and little flecks of green.
- Roughly Chopped Almonds: They give the perfect crunchy finish and a subtle, nutty note that’s irresistible.
Variations
One of my favorite things about Moroccan Carrot Salad is how wonderfully it adapts to what you have on hand and your particular cravings. Just a few tweaks, and you can make this salad uniquely yours—no stress, just endless possibility.
- Go All-Orange: No rainbow carrots at your market? Standard orange carrots are just as delicious and bring their own sunny color.
- Swap the Herbs: Not a fan of cilantro? Switch it out for extra parsley for a milder herbal note, or even mint for a fresh twist.
- Nut-free Version: Simply omit the almonds or use toasted pumpkin seeds if you want crunch without the nuts.
- Add Sweetness: Toss in a handful of golden raisins or chopped dried apricots for a subtle, chewy contrast to the carrots’ crispness.
How to Make Moroccan Carrot Salad
Step 1: Blanch the Carrots
Start by bringing a large saucepan of salted water to a boil. Add the sliced carrots and simmer for about 5 to 7 minutes—just until they’re slightly tender but still hold their shape and retain some bite. This quick blanch locks in their color and gives them the perfect texture (not mushy, not raw!).
Step 2: Drain and Shock
Once your carrots are just right, drain them in a colander and immediately rinse with cold water. This stops the cooking and helps preserve that vibrant rainbow hue, making sure your Moroccan Carrot Salad looks as fabulous as it tastes.
Step 3: Blend the Dressing
While the carrots cool, blend the garlic, parsley, cilantro, cumin, paprika, sumac, salt, pepper, honey, mustard, lemon juice, and olive oil in a food processor. Puree until smooth—the aroma at this stage is out of this world!
Step 4: Assemble & Toss
In a generous mixing bowl, combine your blanched carrots, scallions, and almonds. Pour in that bright herby dressing and toss everything gently until the carrots gleam and everything is evenly coated with flavor.
Pro Tips for Making Moroccan Carrot Salad
- Diagonal Slices for Style: Cutting carrots on the diagonal makes for prettier presentation and lets them soak up even more dressing.
- Crunchy Nut Upgrade: Toast the almonds in a dry skillet for 2–3 minutes for maximum aromatic crunch and a deeper nutty flavor.
- Let It Marinate: If you have time, chill the tossed salad for at least 30 minutes before serving—the flavors will meld beautifully.
- Use Fresh Herbs Generously: Don’t skimp on parsley and cilantro; their freshness really makes the salad pop and keeps it vibrant on your table.
How to Serve Moroccan Carrot Salad
Garnishes
For a little extra dazzle, I love to finish my Moroccan Carrot Salad with a shower of extra fresh herbs or a sprinkle of toasted sesame seeds. If I have a lemon handy, a few zest curls on top make it look straight out of a bistro.
Side Dishes
This salad is fantastic alongside grilled chicken, pan-seared fish, or as part of a big mezze platter with hummus and warm pita. I also adore it next to tagines or roasted cauliflower for a fully plant-based meal that doesn’t skimp on excitement.
Creative Ways to Present
Try serving Moroccan Carrot Salad in a mound on a large, shallow platter finished with a drizzle of olive oil. Or, scoop it into lettuce cups for a fun, hand-held appetizer. Stacking the salad in pretty jars for lunchboxes is another way to turn everyday meals into something special!
Make Ahead and Storage
Storing Leftovers
Packed into an airtight container, leftover Moroccan Carrot Salad keeps beautifully in the fridge for up to 4 days. The flavors intensify as it rests, so it can be even more delicious the next day—just let it come to room temperature for the nicest texture before serving.
Freezing
I don’t recommend freezing this salad, since the carrots lose their pleasant crunch and the herbs and dressing can separate when thawed. For best flavor and texture, enjoy it fresh or refrigerated.
Reheating
Moroccan Carrot Salad is meant to be served cold or at room temperature, so there’s no need to reheat! If it’s been chilled, let it stand out for 10-15 minutes before enjoying to take the chill off and let those lovely flavors shine.
FAQs
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Can I use all parsley instead of cilantro in Moroccan Carrot Salad?
Absolutely! The recipe is very forgiving—if you’re not a cilantro fan, just double up on the parsley. You’ll still get plenty of fresh, herby flavor with a slightly milder taste.
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What if I don’t have sumac—can I skip it?
You can skip sumac if you don’t have it handy, but try adding a little extra lemon juice or a pinch of lemon zest for that tangy brightness sumac contributes. The salad will still be delicious!
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Can I make Moroccan Carrot Salad ahead of time?
This salad is perfect for making ahead. In fact, I recommend it! The flavors deepen as they mingle, so it’s a dream to prep a day or even two before you plan to eat it.
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What’s the best way to cut the carrots for this salad?
I love cutting the carrots on a sharp diagonal into 1/2-inch pieces—it gives you lots of surface area to soak up the dressing and creates a really pretty, rustic look. Uniform slices help them cook evenly, too.
Final Thoughts
This Moroccan Carrot Salad is sunshine in a bowl—vivid, uplifting, and made for sharing. I hope you give it a try and let its bright spices and fresh ingredients transport you somewhere warm and wonderful, one delicious bite at a time!
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
Bright and flavorful, this Moroccan Carrot Salad is a vibrant dish that combines tender rainbow carrots with a zesty herb dressing. It’s a perfect side dish for any meal, adding a pop of color and exotic flavors to your table.
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 the Carrots: Bring a large saucepan of salted water to a boil. Add the carrots and simmer for 5-7 minutes. Drain and rinse with cold water.
- Prepare the Herb Dressing: In a food processor, combine garlic, parsley, cilantro, cumin, paprika, sumac, salt, pepper, honey, mustard, lemon juice, and olive oil. Puree until smooth.
- Combine Ingredients: In a large bowl, mix the carrots, scallions, and almonds. Stir in the herb dressing.
Notes
- If you can’t find rainbow carrots, all orange carrots work well.
- Substitute all parsley if you dislike cilantro.
- The salad can be made up to 2 days ahead and stored in the fridge.
- Leftovers can be refrigerated for up to 4 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
