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Moroccan · Maghrebi

Moroccan carrot salad

Vegetarian

Tender boiled carrots dressed warm with garlic, cumin, paprika, lemon and olive oil, then tossed with herbs. A simple, bright side found on almost every Moroccan table.

Moroccan carrot salad is a Moroccan salad from Morocco, ready in about 35 minutes and made with carrot and cumin. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
10 min
Rest
15 min
Total
35 min
Serves
4
Level
Beginner
Calories
148

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Boil the carrots (opens in a new tab) in salted water until just tender but not mushy, then drain.

  2. Step 2

    Whisk the garlic (opens in a new tab), oil, lemon juice (opens in a new tab), spices, sugar (opens in a new tab) and salt together.

    • 2 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Toss the warm carrots (opens in a new tab) in the dressing and leave for at least 15 minutes to absorb the flavours. Stir in the herbs just before serving.

    About this dish

    Origin
    Morocco · Commonly attributedMore food from Morocco
    Dish
    Lunch · Dinner · Salads · Side dishes
    Cooking method
    Boiled
    Taste
    fresh, citrusy, aromatic / warmly spiced, sweet
    Diet
    Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Keto-style · Low-carb · DASH-style
    Without the optional extras: Whole-food focused, Paleo-style, No added sugarWorked out from the ingredients. How labels work
    Good for
    Make-ahead · Budget-friendly · Meal-prep friendly
    Cook more with
    Carrot · Cumin · Garlic · Lemon juice · Paprika · Parsley
    Techniques
    Boiling

    Allergens

    None of the 14 major allergens appear in the listed ingredients.

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    148 kcal per serving

    Calculated

    1 serving ≈ 148 g · recipe makes 4

    Where the energy comes from

    • Protein 4%
    • Carbohydrate 35%
    • Fat 61%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy148 kcal100 kcal
    Protein1.5 g1 g
    Carbohydrate13.5 g9.1 g
    Net carbohydrate9.6 g6.5 g
    Sugars6.2 g4.2 g
    Added sugars0 g0 g
    Fibre3.9 g2.6 g
    Fat10.6 g7.2 g
    Saturated fat1.5 g1 g
    Trans fat——
    Cholesterol0 mg0 mg
    Sodium526 mg355 mg
    Salt equivalent1.3 g0.9 g
    Vitamins & minerals per serving
    Potassium
    448 mg
    Calcium
    54 mg
    Iron
    1.1 mg
    Magnesium
    20 mg
    Vitamin A (RAE)
    1069 µg
    Vitamin C
    14 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    29 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: cinnamon, sugar.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Dressing the carrots while warm helps them soak up the spices.

    Common mistakes

    • Overcooking the carrots — they should keep a little bite.

    Serve with

    • Serve as part of a spread with zaalouk, olives and bread.

    Storage

    • Refrigerate up to 4 days; add herbs fresh.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Sauces, chutneys & dips for this dish

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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