Moroccan-ish carrot salad
Prep time
Total time
This recipe has been liberally adapted from Epicurious. It can serve 4, or two hungry people!
Recipe type: Salad
Serves: 4
  • 1 pound of grated carrots (4 cups of grated carrots)
  • The dressing
  • ¼ cup of extra virgin olive oil
  • 3-4 TBLS of fresh lemon juice (One fat lemon does it)
  • 1 tsp of honey (omit if Whole 30)
  • 2-4 cloves of pressed garlic (Depending on how garlicy you like it)
  • 1 tsp of ground cumin
  • ¼ tsp of ground cinnamon
  • 1 tsp of sweet paprika
  • ¼ tsp of salt
  • A pinch or two of cayenne pepper (optional)
  • The extras
  • ¼ cup of chopped fresh parsley or cilantro
  • ½ cup of dried cranberries or raisins
  1. Grate your carrots up and set aside. (I tell you, if you do this in the food processor it is a snap!) Mix up the dressing ingredients in a small bowl and whisk it up until well blended.
  2. Pour over the carrots and then mix well until all the carrots are covered in a fine blanket. Toss in the parsley and the dried cranberries or raisins and mix some more.
  3. Set in the fridge for at least 2 hours and preferably overnight for the flavors to really develop. Enjoy this super food!
  4. -Variations to try;
  5. -Turkish Carrot salad with yogurt; Substitute 1 cup of plain yogurt for the lemon juice.
  6. -Moroccan Carrot-orange salad; Omit the cumin and add 1.5 tsp of orange blossom water or ½ cup of orange juice then ¼ cup of chopped fresh spearmint instead of the parsley/cilantro.
  7. -Moroccan cooked salad; (The traditional way) Don’t grate the carrots but cut them into round slices and gently boil them till crisp-tender. Drain and rinse in cold water and drain again. Toss with the all the above ingredients and serve chilled.
Recipe by The Cave Woman Cafe at