Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.

Moroccan Raw Carrot Salad

carrots,

parsley

Dressing

extra virgin olive oil

lemon juice (about 1 1/2 lemons)

garlic cloves, finely chopped (1 teaspoon)

salt

cumin

cayenne pepper

Parsley

Put shredded carrots and chopped parsley in a large bowl

Make dressing

Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.

Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!

Note: This salad can be stored in an airtight container in the fridge for several days.

I have made a similar version with slivered almonds and sultanas - but instead of garlic and cumin it had honey and white pepper in the dressing.  Once youve put honey in the dressing it's way nicer I reckon.  Great go to salad though.

Making this recipe again tonight. I've made it many many times over. Love the dressing alone too for other salads. Nice thing about this recipe too is it lasts a couple of days in the fridge for great leftovers.

This is soooo delicious!!  Super quick and easy.  I served it as a side to slow cooked Moroccan lamb.

Love this recipe so much, tried it once and fell in love, it's become a regular in my home :)

I’ve been trying to replicate the Russian carrot salad I buy at a Russian supermarket  called NetCost.  This recipe nails it!   My favorite  breakfast is a thin slice of toasted rye spread with creamed cottage cheese and then a hefty spoon of this salad on top.  The smoothness of the cheese and the crunchy spicy of the salad is the perfect way to start my day.

moroccan raw carrot salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

Cost: $3.40 /serving

Author : Panning The Globe

Ingredients

Instructions

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