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carrot salad
Photo credit Susan Barocas

Moroccan Carrot Salad

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4.7 from 3 reviews

This zingy salad has it all: flavor, crunch and it can be prepared ahead of time.

  • Total Time: 10 minutes
  • Yield: Serves 6-8


  • ⅓ cup lemon juice (from 3 medium or 2 large lemons)
  • 3 tsp lemon zest
  • ⅓ cup olive oil
  • ½ tsp paprika
  • 12 cloves garlic, crushed or grated
  • 1 tsp cumin
  • 1 tsp salt, or to taste
  • ½ tsp ground black pepper, or to taste
  • ½ tsp ground coriander (optional)
  • pinch or two of Aleppo pepper or crushed red pepper (optional)
  • ½ cup fresh cilantro or Italian parsley or a mix, chopped small
  • 1 lb fresh carrots (5-6 medium or 34 large), washed and trimmed, peeled or unpeeled


  1. To make the dressing, zest and juice lemons into separate bowls.
  2. Then, in a mixing bowl, whisk together the lemon juice, oil, paprika, garlic, cumin, salt, pepper, coriander and Aleppo or red pepper, if using. Add the lemon zest, cilantro and/or parsley, and mix thoroughly. Set aside.
  3. In a separate large bowl, grate the carrots on the large holes of a box grater or use a food processor with the fine shredding disk. Pour the dressing over the carrots and mix well. The salad can be served immediately, but if refrigerated for several hours, or even a day, the flavors will blend better. 


The salad will keep well for several days in the refrigerator.

  • Author: Susan Barocas
  • Prep Time: 10 minutes
  • Category: Side dish
  • Method: Easy
  • Cuisine: Israeli