Authentic Moroccan Carrot Salad Recipe

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 to have a culinary revelation in your kitchen. The steps are easy, the ingredients are simple and you will be amazed at the deliciousness you will be able to create.

For this recipe, you probably already have all you need in your fridge. 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.

This recipe is so easy and delicious that it’s one of the most popular recipes on Moroccanzest, becoming part of our highly requested Moroccan Recipe Cards.

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 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 they take weeks to be ready, so if you run out of them, make sure you find a brand that uses only natural ingredients. I will link below the brand I use whenever I run out.

As I mentioned above, preserved lemons are optional and this carrot salad recipe will still be delicious without them, but if you can, get some! They are incredible in chicken stews or with fish. And a small quantity goes a long way. Definitely worth it!

Also, make sure you check my Moroccan Recipe Cards where I share the best Moroccan recipes to try in your kitchen. BELIEVE ME, you will be AMAZED at the deliciousness you will be able to create!

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Moroccan Carrot Salad Recipe

Fragrant and easy to make Moroccan carrot salad

Prep Time5 mins

Cook Time25 mins

Servings: 4

Calories: 140kcal

Author: Safa, moroccanzest

Equipment

• Pressure Cooker (optional)

Ingredients

• 1 pound fresh carrots peeled and cut in slices
• ½ slice preserved lemon, 100% natural deseed and cut in fine slices
• 1/2 lemon juice if not juicy enough, use the juice from an entire lemon
• 1 tbsp chopped parsley
• 1 tbsp chopped coriander
• 1 medium size garlic clove, grated
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• 3 tbsp olive oil
• ½ tsp pepper powder
• ¼ tsp salt (adjust quantity if needed)

Instructions

• Steam the carrots in a pressure cooker for 2 minutes. Alternatively, boil the carrots in a hot pan filled with water. Carrots should be cooked al dente.
• In a pan on medium heat, put the carrots, the olive oil and garlic.
• Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing.
• Add the water, reduce the heat and let everything cook for 5-10 minutes, until there is no liquid in the pan and the carrots are well infused with the spices.
• You can serve hot, tepid or cold, depending on your preference, either alone or with toasted bread.

Nutrition

Calories: 140kcal

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