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.
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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.
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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.
- 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
- Parboil the carrots. They should have a bite and should only be slightly cooked through. Sieve and set the carrots aside.
- Peel and mince the garlic.
- 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.
- Combine the carrots and the dressing. The carrots should still be warm or slightly hot.
- Keep the carrot salad in the fridge for at least 15 minutes before serving so it marinates.
- Serve your salad as a side dish alongside grilled vegetables, meat, fish, chicken, bread or enjoy as it is!
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.
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).
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Updated on November 11, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Parsley and Lemon Moroccan Carrot Salad
Video
Equipment
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.
