Moroccan Carrot Salad

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.

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

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.

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.

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