Moroccan Carrot Salad

  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Yield: 6 servings
Save Recipe


2 (10-ounce) packages pre-shredded carrots

1 cucumber, seeded and chopped 

1 cup golden raisins


1 lemon, juiced

1/2 cup, chopped cilantro leaves 

1 teaspoon ground cumin 

1/2 teaspoon paprika 

1 pinch cayenne 

1 teaspoon honey 

1/4 cup extra-virgin olive oil


  1. In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
  2. For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
  3. Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Carrot Raisin Salad

Carrot and Cucumber "Fettuccine" Salad

Old-Fashioned Carrot Salad

Fennel Salad with Soy Green Goddess Dressing

Iceberg Lettuce Chopped Salad with "French" Dressing