Moroccan Carrot Salad

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4-6
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1 1/2 pounds carrots

2 1/2 tablespoons freshly squeezed lemon juice

2 1/2 tablespoons extra-virgin olive oil

2 tablespoons golden raisins (or chopped dried apricots)

1/2 teaspoon coriander

1/2 teaspoon cumin

Large pinch of cayenne

Large pinch of cinnamon

Kosher salt

Chopped fresh flat-leaf parsley, for serving


  1. Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.