This Moroccan Carrot Salad is one of my favorite, flavor-packed side dishes for summertime potlucks, barbecues and parties. Loaded with garlic, parsley and cumin, you can make them ahead and serve them room temperature or chilled.

a close up of moroccan carrots

Disclosure: This post contains affiliate links. I originally shared this recipe on August 21, 2012. I have updated the text, video and images to reshare with you today. 

Why We Love This Recipe For Moroccan Carrot Salad

This salad of lightly cooked carrots tossed with spices, olive oil and lemon (or in this case red wine vinegar) is common across Northern Africa and the Middle East.  I will always think of Moroccan Carrots as synonymous with summer as that’s when my mom always made them when I was a kid. However they are also a common side for fall and holiday gatherings in many traditions. (If you want to try a hot version, check out these Hot Moroccan Carrots.)

I like to serve these carrots with a main dish like Kofta Kebabs or Grilled Greek Boneless Chicken Thighs. I even like to add them to a green salad along with some canned tuna for an easy lunch.

Recipe Highlights

  • Takes just 25 minutes to make.
  • An easy side dish to bring to any gathering.
  • You can make them ahead
  • Any leftovers taste just as good, if not better the next day
Moroccan Carrots on a farm table with flowers and red wine

Key Ingredients for These Moroccan Carrots

  • Carrots: All you need are standard orange carrots but you could play around with rainbow carrots as well.
  • Garlic
  • Kosher Salt
  • Red Wine Vinegar: Some Moroccan Carrot Salad recipes use lemon, but I like the sharp taste of red wine vinegar in this salad.
  • Extra-Virgin Olive Oil
  • Ground Cumin
  • Parsley: Parsley is a common addition, though some recipes use cilantro instead. I am a cilantro lover, but in the case of Moroccan Carrots, I prefer the grassy flavor of parsley
two bowls of moroccan carrots

Step-by-Step Instructions To Make Moroccan Carrots

Step 1: Boil carrots

Peel and chop your carrots. You’ll want to cut them about 1/3 inch thick. If you have giant carrots you can cut them in half lengthwise first, but I like to keep them as coins. Then bring a large pot of heavily salted water to a boil. The trick is to use more salt than you think you should use. Most of it will go down the drain when you drain the cooked carrots, but it will also season the carrots as they cook. Add the carrots and cook until just tender, 3 to 5 minutes. Drain well.

Boil 5 cups carrots for 3 to 5 minutes
mash garlic into a paste

Step 2: Make garlic paste & dressing

Meanwhile, chop the garlic and mash it into a paste with coarse kosher salt. This is something I do regularly when I use raw garlic in a final dish. I like to do this so the garlic is evenly blended throughout and you don’t get any harsh bites of garlic. Make a dressing with the garlic and salt paste, red wine vinegar, a lot of ground cumin (trust me, it’s amazing) and good olive oil. 

Step 3: Assemble Moroccan Carrot Salad

Toss the cooked carrots with the dressing and add in a ton of freshly chopped parsley. And that’s it! You can refrigerate it or eat it room temperature.

FAQs and Expert Tips

Storage Instructions:

Put the leftovers in an airtight container and refrigerate them for up to 4 days.

Make Ahead Instructions:

Make the salad a day in advance and chill in the fridge until ready to serve. This gives extra time for the dressing to soak in and season the carrots.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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a close up of moroccan carrots

Moroccan Carrot Salad


  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Description

This Moroccan Carrot Salad is one of my favorite, flavor-packed side dishes for summertime potlucks, barbecues and parties. Loaded with garlic, parsley and cumin, you can make them ahead and serve them room temperature or chilled.


Ingredients

Units Scale
  • 5 cups peeled and chopped carrots
  • 1 clove garlic
  • 1 teaspoon coarse kosher salt
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons ground cumin
  • 1 cup chopped parsley

Instructions

  1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
  2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
  3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

Notes

Storing Instructions: To store these Moroccan carrots, cover the leftovers in an airtight container and refrigerate them for up to 3 to 4 days.

0 mg Cholesterol, 0 g Added Sugar

  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 3/4 cup each
  • Calories: 80
  • Sugar: 2 g
  • Sodium: 320 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 1 g

Keywords: moroccan carrots,vegan carrot recipe