• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • About
  • Recipe Index
  • World Cuisine
  • African dishes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipe Index
  • World Cuisine
  • Subscribe

subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • World Cuisine
  • Subscribe

×
Home » Salads, Sauces and Dressings

Parsley and Lemon Moroccan Carrot Salad

Dated: May 7, 2020 . Modified: Dec 19, 2023 by Kate Hahnel

Jump to Recipe Print Recipe
Moroccan Carrot Salad with cumin and lemon.

This delicious Moroccan carrot salad is a must-try!! Combining the flavors of cumin, lemon, and parsley, this salad is the side dish you have been looking for. It is easy to make and requires just 15 minutes to cook.

Moroccan carrot salad.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.

This salad always wins as a side dish! I particularly love to serve it whenever I have guests because of how quick it is to put together!

And just in case you love carrots as I do, then certainly check out my orange carrot and coconut soup or this delicious paleo-friendly honey-glazed carrots recipe.

Jump to:
  • why you will love this recipe
  • equipment and ingredient notes
  • how to make Moroccan carrot salad with parsley and lemon
  • useful tips and variations
  • making ahead and storage
  • try these other international cuisine recipes!
  • 📖 Recipe
A photo of Moroccan carrot salad served in a bowl.

why you will love this recipe

  • it is vegan, vegetarian, paleo and whole30 compliant making it perfect for those on special diets.
  • evergreen - seeing that carrots are all-year-round vegetables, this delicious side dish can be served all year round.
  • delicious - it is made using lemon, parsley and warm spices such as paprika and cumin, which all work so well together.

equipment and ingredient notes

Here are the ingredients you will need to make this recipe. This is a simple summary, the full ingredient and detailed recipe instructions have been provided in the recipe card below.

A picture showing the ingredients needed to make this recipe.
  • carrots - cut rondelle-style.
  • cooking oil - I recommend using extra-virgin olive oil.
  • herbs and vegetables - chopped parsley, a clove of garlic , lemon zest and some lemon juice.
  • seasoning - salt, black pepper, ground paprika, and cumin.

when it comes to equipment, you only require regular kitchen utensils; a chopping board and a sharp knife in case you need to cut the carrots further, a whisk, spoon, or spatula, and a medium-sized bowl to mix the dressing, as well as the carrots.

how to make Moroccan carrot salad with parsley and lemon

  1. Parboil the carrots. They should have a bite and should only be slightly cooked through. Sieve and set the carrots aside.
  2. Peel and mince the garlic.
  3. In a medium-sized bowl, prepare the dressing. Add the olive oil, lemon juice, minced garlic, parsley, paprika, cumin, black pepper and the grated rind of ½ a lemon. Use a whisk to combine.
  4. Combine the carrots and the dressing. The carrots should still be warm or slightly hot.
  5. Keep the carrot salad in the fridge for at least 15 minutes before serving so it marinates.
  6. Serve your salad as a side dish alongside grilled vegetables, meat, fish, chicken, bread or enjoy as it is!
Moroccan carrot salad.

useful tips and variations

Here are some useful tips that will make making this salad much easier.

  • Cook carrots until slightly tender, they should still retain their bite.
  • Add the carrots to the dressing while still hot. This way, they soak up the flavours in the dressing better.
  • Chopped parsley can easily be substituted for chopped cilantro.
  • Add half teaspoon of harissa or cayenne pepper, if you prefer it spicier.

making ahead and storage

I advise making the carrot salad ahead as this gives the spices time to penetrate into the carrots.

Store any leftover salad in the fridge for 1-2 days. I do not recommend freezing it as the carrots will get soggy once thawed.

A photo of Moroccan carrot salad served in a bowl.

try these other international cuisine recipes!

Try our other tasty recipes from around the world!

  • Vegan Egusi Soup (a Nigerian spinach soup)
  • Hearty Marinara Sauce (can be made using fresh, or canned tomatoes).
  • Chicken mascarpone
  • German Celery Root Salad (Selleriesalat)
  • Air Fryer Mandazi (these are East-African buns, very similar to beignets).
  • Nüsslisalat (a Swiss Green Salad comprising lambs lettuce, bacon, and croutons).
  • Chermoula Spice in a jar.
    Chermoula Spice
  • Lebanese Molokhia
    Lebanese Molokhia Recipe
  • Chermoula sauce in a glass jar.
    Moroccan Chermoula Sauce
  • salad Shirazi
    Salad Shirazi Recipe

Made this or any of my recipes? It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

Keep up with me on Instagram, Pinterest, Facebook, for the latest updates! Don't forget to subscribe to our YouTube channel and Newsletter for regular recipe notifications!

Updated on November 11, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.

📖 Recipe

A picture of Moroccan carrot salad with parsley and lemon.

Parsley and Lemon Moroccan Carrot Salad

Kate Hahnel
Parsley and Lemon Moroccan Carrot Salad that tastes amazing!! The perfect Mediterranean side dish that can be made all year round!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Salad
Cuisine Mediterranean, Moroccan
Servings 3
Calories 49 kcal

Video

Equipment

a chopping board
a chopping board
Mixing bowl
Mixing bowl
a sharp knife
Medium to large pot
Prevent your screen from going dark

Ingredients
  

  • 2 cups cut carrots (sliced rondelle-style)
  • ½ teaspoon teaspoon salt
  • ¼ cup olive oil
  • 2 tablespoon parsley chopped
  • 1 clove of garlic
  • ½ teaspoon paprika powder
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 2 tablespoon lemon juice
  • grated lemon zest (from about half a lemon)

Instructions
 

  • Parboil carrots in a pot with salted water for 5-10 minutes until slightly cooked, then drain and set aside. (see notes below)
  • Using a chopping board and a sharp knife, peel and mince the garlic.
  • Prepare the dressing in a bowl by whisking together olive oil, lemon juice, garlic, parsley, paprika, cumin, black pepper, and grated lemon rind.
  • Mix the warm par-boiled carrots with the dressing in a bowl.
  • Refrigerate the carrot salad for at least 15 minutes before serving. It tastes better when prepared 1-2 days in advance, allowing the flavors to fully blend.
  • Serve the salad as a side dish alongside grilled vegetables, meat, fish, chicken, and bread, or enjoy it as it is!

Notes

  • Meaning of parboil: To partially cook food by boiling it briefly, so it's still firm but slightly cooked through.
  • Mix the carrots into the dressing while the carrots are still hot. This will enable them to absorb much of the flavour from the dressing.
  • Cook carrots until slightly tender, they should still retain their bite.
  • The parsley can be substituted for chopped cilantro.

Nutrition

Calories: 49kcalCarbohydrates: 9.2gProtein: 1.1gFat: 1.6gSaturated Fat: 0.2gFiber: 2.5gSugar: 3.2g
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.

More Salads, Sauces and Dressings Recipes

  • A square zoomed in image of orzo salad with feta, cucumber and peas in a bowl.
    Pesto Orzo Pasta Salad
  • Strawberry, goat cheese and avocado salad inside a yellow bowl.
    Goat Cheese Strawberry Salad
  • Lemon and walnut oil salad dressing.
    Lemon Walnut Oil Salad Dressing
  • Peri peri mayonnaise in a small bowl.
    Peri Peri Mayonnaise - Perinaise
5 from 1 vote (1 rating without comment)

Primary Sidebar

A picture of Kate Hahnel, owner of the website We Eat At Last

Hi, I'm Kate! Join me in discovering how to effortlessly prepare easy, simple and tasty meals at home.

About Me

Readers Picks

  • Air fryer chicken breast using the Ninja foodi.
    Ninja Air Fryer Chicken Breast
  • Sliced oatmeal banana bread on a plate.
    Cottage Cheese Oatmeal Banana Bread
  • Lemon and walnut oil salad dressing.
    Lemon Walnut Oil Salad Dressing
  • A bowl of air fryer carrots.
    Air Fryer Honey Roasted Carrots

Spring Recipes

  • Air fryer asparagus on a plate.
    Air Fryer Asparagus
  • Two bowls of spicy carrot and coriander soup.
    Carrot Coriander Soup
  • A plate of white asparagus with potatoes, and a yogurt dip.
    Air Fryer White Asparagus
  • Jamaican steamed cabbage
    Jamaican Steamed Cabbage Recipe + Video
  • A close-up shot of crispy, golden-brown fried goat cheese slices arranged neatly on a plate.
    Fried Goat Cheese

Footer

^ back to top

About

  • Privacy Policy
  • Impressum
  • Accessibility Statement
  • Cookie Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates.

Contact

  • About Kate
  • Contact

We Eat At Last is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2025 Foodie Pro on the Foodie Pro Theme.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.