This Moroccan Carrot Salad combines crunchy carrots with an exotic blend of spices and a simple dressing made from olive oil and tangy lemon juice.
Its bold flavor comes from a blend of spices — cumin, paprika, cinnamon, and cayenne pepper accent the natural sweetness of the carrots.
Don’t want the heat? You can reduce the cayenne pepper, or omit it altogether.
Chopped fresh cilantro adds color and bright flavor to this carrot salad. Not a big fan of cilantro? Swap in parsley.
If you’re doing the Ultimate Reset, this Moroccan Carrot Salad is a staple dish you can enjoy for lunch or dinner.
Moroccan Carrot Salad
- 3 medium carrots grated
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh cilantro (or parsley)
- 1 clove garlic chopped
- ¼ tsp. ground cumin
- ½ tsp. ground paprika
- 1 dash cinnamon
- ½ tsp. Himalayan salt
- ¼ tsp. cayenne pepper (to taste; optional)
Combine carrots, oil, lemon juice, cilantro, garlic, cumin, paprika, cinnamon, salt, and cayenne (if desired) in a large bowl; mix well.
Let salad marinate, covered, in refrigerator for 2 to 3 hours before serving.
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Moroccan Carrot Salad recipe photographs by Kirsten Morningstar