• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Sides

The Best Moroccan Carrot Salad

Mar 30, 2024 -May contain affiliate links

4.4K shares
  • 706
Jump to Recipe·Print Recipe· 4.9 from 13 reviews

A great side dish that takes minutes to prepare, our Moroccan carrot salad is full of flavor, has a beautiful presentation and it can be served with a casual supper or formal holiday meals.

A Bowl of moroccan carrot salad with a lemon cut in half on the background

Moroccan carrot salad is a Holiday treat on our families’ table, even though it is really easy to make and it took us too many tries to perfect!  It’s a great North African dish that everyone enjoys. We love the blend of deliciously sweet cooked carrots in a savory (and sometimes spicy!)  blend of cumin, sumac, sweet paprika, lemon, and bright cilantro (or parsley if you really dislike cilantro).

We love making our Moroccan carrot salad all year round since fresh carrots are easily found at any season.  It makes a great Autumn dish for Rosh HaShanah's simanim, Thanksgiving, Passover and other family get-togethers.

How to Make Carrot Salad

A pile of carrots on a black surface
Cut carrots on a black surface
Seasoned carrots in a clear glass bowl
Adding Cilantro to carrot salad

Here are a few tips for a sumptuous Moroccan carrot salad:

  1. Prepare our Moroccan carrot salad a day or two before serving, it’s a great time saver and the spices deepen as the salad rests in the fridge.
  2. Cut the carrot into similar sizes pieces, so they can cook evenly
  3. Cook the carrots well until they are tender, but not mushy (they should still hold their shape).
  4. Season salad while the carrots are still hot, so they can absorb all the flavors and the spices.
  5. 3 teaspoons of sea salt may seem like a lot, but all doesn't get absorbed into the carrots. It is important to salt the water well, the same way you do when cooking pasta.  It deepens the sweet carrot flavor.  Please note that if you are cooking less than 12 large carrots, you must reduce the amount of salt you use.
  6. For us, ⅓ cup of lemon juice is the perfect amount for this Moroccan carrot salad. You can reduce the amount of lemon if you prefer.
  7.  If you are not a fan of cilantro, you can substitute it with fresh parsley
  8. If you'd prefer a little heat, try finely dicing some jalapeno into the salad.

For a great Summer to Fall meal, try serving Moroccan carrot salad with our Sweet Basmati Rice with Carrots and Raisins,  Onion and Mushroom Rice Pilaf, a fresh Avocado Cucumber Salad, and our  Roasted Butternut Squash Galette.  Delicious!

A Close Up of a A Bowl of moroccan carrot salad with a lemon cut in half on the background

Other Carrot Recipes You May Enjoy

  • Coconut Ginger Carrot Soup
  • Carrot Raisin Rice
  • Chili Roasted Carrots with Avocado-Cilantro Dressing
  • Carrot and Parsnip Vegan Latkes
  • Passover Coconut Ginger Carrot Rice

Did you like our The Best Moroccan Carrot Salad?  

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A Close Up of a A Bowl of moroccan carrot salad with a lemon cut in half on the background

The Best Moroccan Carrot Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

  • Author: Vicky & Ruth
  • Total Time: 55 minutes
  • Yield: 12 cups 1x
Print Recipe
Pin Recipe

Description

A great side-dish that takes minutes to prepare, our Moroccan carrot salad has a beautiful presentation and it can be served with a casual supper or formal holiday meals.


Ingredients

Scale
  • 12 large carrots, peeled and trimmed
  • 3 tsp sea salt or 1 ½ teaspoon table salt (see note 1) 
  • ⅓ cup lemon juice (see note 2)
  • 4 tbsp extra virgin olive oil
  • 2 tsp sweet paprika
  • 2 tsp cumin
  • 1 tsp sumac (See note 5)
  • 1 cup chopped fresh cilantro or parsley

Instructions

  1. Slice the carrots into ¾" rounds (cut them in half lengthwise as you get to the thicker part.  The goal is to have all the carrots be approximately the same size, so they can cook evenly)
  2. Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)
  3. Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)

Notes

  1. 3 teaspoons of sea salt may seem like a lot, but all doesn't get absorbed into the carrots. It is important to salt the water well, the same way you do when cooking pasta. If you are using regular table salt, reduce the amount of salt in half.  Please note that if you are cooking less than 12 large carrots, you must reduce the amount of salt as well.
  2. For us, ⅓ cup of lemon juice is the perfect amount for this Moroccan carrot salad. You can reduce the amount of lemon if you prefer the carrot salad less tangy.
  3. Carrots should be soft, but they should still hold their shape.
  4. The carrot salad tastes better when prepared a day or two ahead of time.
  5. You can find Sumac online or in Whole Foods. If you don't have it handy, just skip it.  But we highly recommend you add it to your pantry.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Moroccan

Nutrition

  • Serving Size: ½ cup
  • Calories: 71
  • Sugar: 3.6
  • Sodium: 631
  • Fat: 5
  • Saturated Fat: 0.7
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 7.4
  • Fiber: 2
  • Protein: 0.7
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

 

 

More Sides

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • overhead image of an oval platter with a wild rice recipe mixed with pistachios and cherries.
    Wild Rice With Quinoa Pistachios and Dried Cherries
  • overhead image of a plate of roasted deep orange honeynut squash slices. The squash is topped with poomegranate seeds and micro herbs.
    Roasted Honeynut Squash Slices with Maple Syrup and Brown Sugar

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Consuelo @ Honey & Figs

    March 21, 2014 at 6:57 pm

    What a lovely salad! I love how colorful and fresh it looks, and the spice combo sounds unbelievable amazing.
    Hope you enjoy your weekend! xxxx

    Reply
    • Vicky & Ruth

      March 23, 2014 at 1:45 pm

      Thank you consuelo, we love spicing up salads and making them more interesting!

      Reply
  2. Chanie@BusyInBrooklyn

    March 23, 2014 at 1:22 am

    This looks great, and lovely pictures as usual!

    Reply
    • Vicky & Ruth

      March 23, 2014 at 1:45 pm

      Thank you Channie!

      Reply
  3. Ronnie Fein

    March 24, 2014 at 8:11 am

    Carrot Salad is a favorite at our house. Turkish salad here is like a flavorful condiment and not the same old, same old. Nice tip!

    Reply
    • Vicky & Ruth

      March 24, 2014 at 4:50 pm

      Thanks Ronnie!

      Reply
  4. Yosef - This American Bite

    March 27, 2014 at 3:42 pm

    Looks so good. Adding this to my shabbat meny for the weekend.

    Reply
  5. Renee Rothberg

    March 31, 2019 at 10:57 am

    Thanks for this easy, yummy recipe. I wanted to make a carrot salad that wasn't too spicy, and this one is just right. The only thing I did differently from the recipe was to cut the carrots a bit thinner and cook them for 25 minutes. Everyone liked it! Thanks so much.

    Reply
    • Vicky & Ruth

      April 01, 2019 at 2:26 pm

      Thank you so much Renee, we are so happy to hear you enjoyed our Moroccan carrot recipe!

      Reply
  6. Sasha

    April 05, 2019 at 6:17 pm

    This Moroccan carrot salad is a perfect balance of sweetness from the carrots and tangy dressing. It taste like the Moroccan carrot salad I used to enjoy at my French Moroccan friend’s house.

    Reply
    • Vicky & Ruth

      April 05, 2019 at 6:18 pm

      Thank you so much. It took a lot of recipes testing to get it right!

      Reply
  7. MaryLouise

    March 16, 2020 at 7:23 am

    I have made this recipe many many times and it is wonderful. So easy, tasty & colorful. Sometimes find myself eating it by spoonfuls out of container as snack & can’t stop.
    Love all your recipes. They inspire me to cook and be adventurous. Thanks

    Reply
    • Vicky & Ruth

      March 17, 2020 at 10:55 pm

      We are so happy to hear that you are enjoying our Moroccan Carrot recipe!

      Reply
  8. Ken Bristow

    March 16, 2020 at 11:01 am

    45 minutes to boil carrots!

    Reply
    • Vicky & Ruth

      March 17, 2020 at 10:52 pm

      Depending on the size of the cut carrots it may take more or less time to cook the carrots

      Reply
  9. cindy faust

    September 16, 2020 at 8:28 am

    Just made a double batch for Rosh HaShana- it's one of my favorite salads! I love that you make it a few days in advance...it just gets better!!

    Reply
    • Vicky & Ruth

      September 18, 2020 at 12:22 am

      Thank you! You are so right this Moroccan carrot salad tastes better after a couple of days in the fridge.

      Reply
  10. Jayne Bernasconi

    September 24, 2020 at 6:41 pm

    Yummy salad. I cut this recipe in half and thought shredded too many carrots as my carrots were very large, but it was perfect! Just the right amount of lemon juice, and spices and I can't stop eating it before dinner!

    Reply
    • Vicky & Ruth

      September 25, 2020 at 4:08 pm

      Ha, Ha! Thank you so much!

      Reply
  11. Rebeca

    January 04, 2021 at 10:33 am

    Very tasty salad 🙂 I love it also as a side dish!

    Reply
  12. cindy faust

    January 22, 2021 at 10:24 am

    Just made this for Shabbos! So delicious! Very good advice about salting the water- it really does make a big difference. Highly recommend this salad!!

    Reply
    • Vicky & Ruth

      January 24, 2021 at 8:55 am

      Thank you so much! So glad you enjoyed it!

      Reply
  13. Allie Pells

    April 02, 2021 at 12:57 pm

    I am so happy to find your recipe! I lost it years ago and this looks like the one I made. I used to make it when my son was a little boy and he loved them so much we renamed it “Tuvia Carrots”. He ate them so often that his skin took on an orange tint!
    I actually took the lazy way out and used baby carrots (no peeling or chopping ). They cook faster too.
    I’ll be making these for dinner!
    Thank you!

    Reply
    • Vicky and Ruth

      May 10, 2021 at 12:47 pm

      Ha,Ha, my sister also used to eat so many carrots that the same thing happened to her!

      Reply
  14. Renly

    December 19, 2021 at 9:58 pm

    Should this be served hot or cold ?

    Reply
    • Vicky and Ruth

      December 22, 2021 at 4:56 pm

      It's usually served cold. If you let it sit in the fridge for a day this carrot salad tastes even better.

      Reply
  15. Alden Mamann

    December 22, 2021 at 9:23 am

    Looks amazing but sumac does not appear in authentic Moroccan cooking.

    Reply
    • Vicky and Ruth

      December 22, 2021 at 4:45 pm

      Yes, that's true. But we love the flavor that sumac gives this recipe. We hope you like it too!

      Reply
  16. Elizabeth

    December 23, 2021 at 2:21 pm

    I've been looking for a recipe that would replicate the marinated carrot salad at my favorite Moroccan restaurant - this is probably the closet, and even though it's still quite different it is delicious in its own right. Last time I made it I couldn't find Sumac to save my life, this time at least I have Za'atar so looking forward to this new batch. (Incidentally the carrot salad was served with marinated cucumber salad and marinated eggplant salad - if I could re-create this trio I will have died & gone to heaven.)

    Reply
    • Vicky and Ruth

      December 26, 2021 at 10:13 pm

      Thank you Elizabeth, it took us many tries to get this recipe the way we wanted it! Tell us a little bit about the marinated cucumber salad and marinated eggplant salad. We would love to try to re-create them!

      Reply
  17. Naomi & Ben

    December 31, 2021 at 11:50 am

    Great recipe

    Reply
  18. Hillary

    May 06, 2022 at 3:33 pm

    Delicious! It was supposed to last for two meals and only made it through one after everyone grabbed seconds!

    Reply
    • Vicky and Ruth

      July 07, 2022 at 11:53 am

      Ha, ha! happy to hear it was a success!

      Reply
  19. Lynn

    May 01, 2023 at 10:25 am

    Hi,
    631 mg of sodium in 1/2 cup is way too much. Salad has minimum ingredients and looks great but I'd reduce the sodium.

    Reply
  20. Natalia

    April 24, 2024 at 9:43 pm

    What a beautiful and delicious salad! I made this for dinner tonight and I truly enjoyed the flavor! Way better than the one I have tried in our local restaurant! Saving this one to make again 🙂 thank you!
    PS: tssss….I didn’t have much time to cook, so I cheated and placed the chopped carrots in a little water in microwave for 3 minutes. Came out with a perfect bite, not too soft and not too hard.

    Reply
    • Vicky and Ruth

      May 01, 2024 at 5:50 pm

      Thank you Natalia! We love your shortcut! Thank you for sharing!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love

  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

Seasonal

  • A photo collage of best soup recipes
    33 Vegan Soup Recipes

  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding

  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+