Moroccan Carrot Salad: Fresh, Spiced & Ready in 15 Min
If you love carrots, why not try this Moroccan carrot salad? This is very easy and super flavourful.
Equipment
- Box grater or fine grater
- Small mixing bowl
- Large mixing bowl
- Whisk
- Measuring spoons
Ingredients
- 2 medium carrots about 200g / 7oz, freshly grated
- 1 tablespoon fresh mint chopped, about 6 leaves
- ¼ cup dried cranberries 30g
- ¼ cup red onion finely chopped, 40g
- ¼ cup sliced almonds 25g
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice 15ml, about half a lemon
- 1 teaspoon honey or agave syrup 7g
- 1 tablespoon extra-virgin olive oil 15ml
- ¼ teaspoon fine sea salt plus more to taste
- 1 pinch ground black pepper
Instructions
- In a large mixing bowl, combine the freshly grated carrots, chopped mint, dried cranberries, finely chopped red onion, and sliced almonds. Toss gently to distribute evenly.2 medium carrots, 1 tablespoon fresh mint, 1/4 cup dried cranberries, 1/4 cup red onion, 1/4 cup sliced almonds
- In a small bowl, whisk together the ground cumin, ground coriander, ground cinnamon, lemon juice, and honey until combined. Drizzle in the olive oil while whisking continuously so the dressing emulsifies slightly.1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 tablespoon fresh lemon juice, 1 teaspoon honey or agave syrup, 1 tablespoon extra-virgin olive oil
- Pour the dressing over the carrot mixture and toss thoroughly until every shred is coated. Season with salt and pepper to taste. Let the salad sit for 5 minutes before serving to allow the flavours to meld.1/4 teaspoon fine sea salt, 1 pinch ground black pepper
Notes
Storage: Keep undressed carrot mixture in an airtight container in the fridge for up to 2 days. Store dressing separately in a small jar. Once dressed, the salad is best eaten within 2 hours before the almonds soften and mint wilts.
Make-Ahead: Grate the carrots, chop the onion and mint, and whisk the dressing up to a day ahead. Store each component separately and toss together just before serving.
Substitutions: Swap cranberries for golden raisins or chopped dried apricots for a more traditional Moroccan flavour. Use agave syrup in place of honey for a fully vegan version. Pistachios or toasted pine nuts work in place of almonds.
Meal Prep Tip: For packed lunches, keep the almonds and dressing in separate small containers and combine everything just before eating to maintain crunch.
Pro Technique: Toast the cumin, coriander, and cinnamon in a dry pan over medium heat for 30–60 seconds until fragrant before whisking into the dressing — this blooms the spices and intensifies the Moroccan flavour profile significantly.
Nutrition
Serving: 1servingCalories: 113kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 168mgPotassium: 179mgFiber: 3gSugar: 9gVitamin A: 5153IUVitamin C: 4mgCalcium: 39mgIron: 1mg
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