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The Best Moroccan Carrot Salad

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A vibrant Moroccan carrot salad featuring earthy sweetness from carrots, tangy lemon vinaigrette, and a blend of aromatic spices like cumin, paprika, and sumac.

Ingredients

12 large carrots, peeled and trimmed

3 teaspoons sea salt or 1 ½ teaspoons table salt

⅓ cup lemon juice

4 tablespoons extra virgin olive oil

2 teaspoons sweet paprika

2 teaspoons cumin

1 teaspoon sumac

1 cup chopped fresh cilantro or parsley

Instructions

  1. Prepare the carrots: Peel and trim the carrots. Then, cut them into thin rounds or julienne them, depending on your preference.
  2. Blanch the carrots: Bring a large pot of water to a boil and add the salt. Add the sliced carrots and cook for 2-3 minutes until they are just tender but still crisp. Drain the carrots and set them aside to cool. You can also serve the carrots raw for a crunchier texture, if preferred.
  3. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, paprika, cumin, and sumac until well combined.
  4. Toss the salad: Place the cooled carrots in a large mixing bowl and pour the dressing over them. Toss the carrots well to ensure they are evenly coated in the dressing.
  5. Add herbs: Stir in the chopped cilantro or parsley, and give the salad one final toss.
  6. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Notes

If using pre-shredded carrots, you may not need to blanch them. Freshly sliced or julienned carrots provide better texture.

For a spicier salad, add cayenne pepper or fresh chili to the dressing.

The salad can be made in advance and tastes even better after sitting in the fridge for a few hours or overnight.

If you can’t find sumac, substitute it with a mixture of lemon zest and a little salt for tanginess.

Nutrition

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