Moroccan carrot salad is definitely one of those recipes I always go back to whenever I want a fragrant, quick, and healthy dish. It’s so simple and yet tastes delicious thanks to the smart combination of spices and other aromatic ingredients.

If you’ve never cooked a carrot salad the Moroccan way, prepare yourself for a culinary revelation in your kitchen. The steps are easy, the ingredients are simple, and you will be amazed at the deliciousness you create!

You probably already have all you need in your fridge for this recipe. It’s so easy to make, and I really encourage you to give it a try!

Growing up in Morocco, I probably had this carrot salad at least once a week. If you visit Morocco, you’ll probably have it on the menu of every restaurant and riad, served as a side dish or as a light dinner option.

The best part about this carrot salad is that it takes less than 30 minutes to make. It can also be frozen, so if you have busy days like me, just prepare a big batch and freeze small portions.

Moroccan carrot salad is traditionally made with preserved lemons, but they are optional. However, using them will add a delicious punch of flavor and bring the recipe to a whole new level.

If you use preserved lemons, make sure to taste them before adding them to the rest of the ingredients to be aware of how salty they are. That way you can adjust the salt quantity for the whole dish.

Preserved lemons are a staple in Moroccan cuisine. They smell amazingly good and whenever you open the jar, a delicious citrusy and sweet smell fills the air. I generally make my own preserved lemons. They are super easy to make but take weeks to be ready, so if you run out, make sure you find a brand that uses only natural ingredients. I provide a link below to the brand I use.