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Easy Moroccan Carrot Salad photo

Moroccan Carrot Salad

This Moroccan Carrot Salad is bursting with vibrant flavors! Sweet carrots meet zesty dressing and aromatic spices for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 large carrots peeled, trimmed, and cut into 3/4-inch rounds
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 5 tablespoons fresh lemon juice for a vibrant tang
  • 4 tablespoons extra virgin olive oil for richness
  • 2 teaspoons sweet paprika for color and flavor
  • 1 teaspoon ground cumin adds earthy notes
  • 1 teaspoon ground coriander for a hint of citrus
  • 3/4 teaspoon ground sumac optional, for additional tartness
  • 1 cup chopped fresh cilantro for freshness and color

Equipment

  • Sharp knife
  • Cutting board
  • Large Mixing Bowl
  • Measuring spoons
  • Whisk

Method
 

Instructions
  1. Start by peeling and trimming the carrots. Then cut them into 3/4-inch rounds.
  2. In a large pot of salted boiling water, add the carrot rounds. Cook them until they are tender but still firm, about 5-7 minutes.
  3. Once cooked, drain the carrots and rinse them under cold water to stop the cooking process.
  4. In a separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, sweet paprika, ground cumin, ground coriander, and optional ground sumac. Taste and add more kosher salt if necessary.
  5. In a large mixing bowl, combine the cooked carrots with the dressing. Toss well to ensure every piece is coated.
  6. Finally, fold in the chopped fresh cilantro.
  7. You can serve the Moroccan Carrot Salad immediately, but it tastes even better if allowed to marinate in the fridge for at least 30 minutes.

Notes

  • Feel free to add chickpeas or nuts for extra protein.
  • This salad can be made up to 2 days in advance.
  • It pairs well with various dishes like roasted chicken or spiced chickpeas.