🥕 Moroccan carrot salad
Moroccan carrot salad is made from carrots cooked until just tender, then tossed while warm with cumin, lemon juice, olive oil and chopped parsley. The carrots soak up the dressing and become tangy, fragrant and slightly sweet. It is served at room temperature or cold as one of the small salads that open a Moroccan meal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g carrots, sliced into rounds or sticks
- 2 garlic cloves
- 1 tsp ground cumin, 1/2 tsp sweet paprika
- Juice of 1 lemon
- 2 tbsp olive oil
- Handful of parsley, chopped
- Salt, pepper
Method
- Boil the carrots with the garlic in salted water for 6–8 minutes until just tender.
- Drain, discard the garlic and let the carrots steam dry for a few minutes.
- Whisk the lemon juice, olive oil, cumin, paprika, salt and pepper.
- Toss the warm carrots with the dressing and parsley.
- Chill or serve at room temperature.
How to make it lighter
- Use 1 tbsp olive oil instead of 2; 1 tbsp oil ≈ 120 kcal.
- Add more lemon juice and cumin to keep the flavour with less oil.
- Serve a big portion as a side to make a meal more filling.
History
Carrot salad is one of the classic cooked salads served across Morocco and the wider Maghreb, as part of a spread of small dishes before the main course.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Moroccan carrot salad and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →