Casablanca: Morrocan Carrot Salad

Carrot Salad


The Middle East has many variations on Carrot Salad, most involving a base of olive oil and lemon juice. Some, like this one use cooked carrots, others use shredded or raw.


  • 1/4 cup vegetable oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro or parsley
  • 2 to 4 cloves garlic, mashed or minced
  • 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
  • 1 teaspoon sweet paprika
  • Pinch of salt
  • 1/4 teaspoon cayenne or to taste


Peel the carrots and cut them into quarter-inch coins.Peel the carrots and cut them into quarter-inch coins. Cook in boiling water for about 10 minutes. Use a colander and drain the hot water from the carrots. Now, run the carrots under cold water, until they cool off. Drain any excess water.
Squeezing 3-4 T of lemon juiceAdd the juice of a lemon (3-4 T) to a bowl with:
  • 1/4 cup of olive oil
  • 1/4 cup of chopped, fresh cilantro
  • 2 chopped cloves of garlic
  • 1t cumin
  • 1t paprika
  • pinch of salt
Carrot Salad Stir the carrots to the bowl containing the dressing. At this point I like to give a couple of dashes of cayenne pepper for a little zing, and then give a final "toss" of the salad. Now, cover the salad, and chill overnight. The carrots will marinate in the dressing.

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