Moroccan Carrot Salad

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

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