Moroccan Carrot Salad

This carrot salad is one of our favorite recipes. I often make it for shabbat dinner and guests consistently ask for the recipe. I just made a huge batch of this using a whole three pound bag of carrots and it is already more than half gone.  These carrots are great as a side dish but I love to put these carrots on a big green salad with lots of veggies. They are so flavorful they act as the dressing all on their own.

This is a pretty standard Moroccan carrot salad recipe but it is absolutely the best. I lost the cookbook the recipe is in for several months and I tried every recipe on the web I could find for Moroccan carrot salad but we didn’t like any of them even close to as much. Needless to say I was thrilled when the cookbook reappeared. It appears that the cookbook is currently unavailable which is a shame because it has such wonderful recipes,  but I do highly recommend making this carrot salad. The only changes I make from the orignal recipe is steam the carrots instead of boiling them and to substitute parsley for the cilantro because I don’t like cilantro at all. If you are a cilantro lover feel free to try it as originally written.

Moroccan Carrot Salad (adapted from Persian Food from the Non-Persian Bride)

10 large carrots, peeled
1/4 cup olive oil
2 tablespoons white vinegar
2 teaspoons salt
1/2 teaspoon pepper
4 garlic cloves, pressed
1 teaspoon cumin
1 teaspoon paprika
1 cup chopped fresh cilantro or parsley

Place the carrots in a large pot and add a few inches of water. Cook until tender but still slightly crunchy, like al dente pasta. Remove from the heat and let cool.

Combine the oil, vinegar, salt, pepper, garlic, cumin, and paprika in a large bowl.

Cut the carrots into slices 1/4 inch thick and stir them into the bowl with the oil mixture. Toss to combine well. Garnish with the parsley or cilantro.

Depending on the size of the carrots there may be quite a bit of oil at the bottom of the bowl. I like to toss the carrots a few times to make sure they are throughly coated then drain the extra oil and use it as salad dressing.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Thank you for this recipe. I made it last night (lots of cilantro!) as a cold side dish, and reheated the leftovers today because I didn’t want to eat them at fridge temperature. Both were excellent. This is a winner, easy to prepare and sure to be in heavy rotation at our place this fall and winter. I’m looking forward to seeing more from your blog :)

    • I’m glad you liked it. I had never tried heating the salad. I should do that for variety! Thanks for the idea.