Moroccan Carrot Salad
Have you ever tried a salad that’s warm, spicy, and sweet all at once? Let me tell you, this Moroccan carrot salad is a game-changer. It’s so simple to make, but tastes like it came from a fancy restaurant.
The cooked carrots are soft and sweet. The spices give it a little kick. It’s a perfect side dish for any meal.
You are going to love how all these amazing flavors come together. It’s a real treat for your taste buds!
Why You’ll Love This Carrot Salad
I am SO excited for you to try this recipe! It’s one of those dishes that just makes you happy.
The warm spices like cumin and coriander will make your whole kitchen smell incredible. Plus, it’s super healthy and full of bright, fresh flavors.
This salad is also really easy to put together, which is a big win in my book. You can serve it warm or cold, so it’s perfect for any time of year.
If you love carrot salads, you should also check out my French Carrot Salad. And for another pop of color on your table, this Watermelon Cucumber Feta Salad is a must-try.
Ingredients You’ll Need
Here are the simple things you need to make this yummy salad. You can find the exact amounts on the recipe card below!
- Carrots: I use fresh carrots, peeled and sliced into cute little medallions.
- Celery stalk: This adds a nice, fresh crunch to every single bite.
- Spices: You’ll need harissa, ground cumin, ground coriander, and sweet paprika. This warm and fragrant blend gives the salad its signature spicy, earthy, and slightly sweet Moroccan flavor that makes it so special. It smells amazing!
- Garlic cloves: Fresh minced garlic makes the dressing pop with flavor.
- Fresh cilantro: I love the fresh, bright taste this brings to the party.
- Fresh lemon juice: A squeeze of lemon juice brightens up all the other flavors.
- Extra virgin olive oil: This brings all the dressing ingredients together in a smooth way.
- Toasted sesame seeds: These are optional, but they add a great nutty crunch on top.
How to Make Moroccan Carrot Salad
Making this salad is as easy as pie! Just a few simple steps and you’ll have a delicious dish ready.
Step 1: Cook the Carrots
First, boil your carrots. Put 4 cups of water and 1 teaspoon salt in a medium pot….Bring it to a boil. Add 1 pound sliced carrots. Let them cook for about 8-10 minutes until they are fork-tender.
Step 2: Make the Dressing
While the carrots cook, mix your dressing. In a large bowl, whisk together 3 tablespoons olive oil and 2 tablespoons lemon juice. Then, stir in the minced garlic, harissa, cumin, coriander, and paprika.
Step 3: Combine Everything
Once the carrots are done, drain them well. Add the warm carrots to the bowl with the dressing. Add the chopped celery and fresh cilantro. Gently toss everything together until the carrots are fully coated in the yummy dressing.
Step 4: Serve and Garnish
Now it’s time to serve your salad. You can serve it warm right away or let it cool down. Just before serving, sprinkle some toasted sesame seeds on top for a little extra crunch. ENJOY!
Tips for the Best Carrot Salad
Here are a few of my favorite tricks to make this salad perfect every single time.
- Don’t overcook carrots. You want them tender, not mushy. Keep a close eye on them while they boil.
- Use fresh spices. Fresh spices make a huge difference. They will give your salad the best flavor.
- Let it marinate. The salad tastes even better after it sits for 30 minutes. The flavors meld together.
- Toast your own seeds. Toasting sesame seeds in a dry pan for a minute brings out their nutty flavor.
- Adjust the spice. If you like it spicier, add a little more harissa. If not, use a bit less.
- Fresh herbs are key. Fresh cilantro is amazing, but fresh parsley or mint work great, too.
Variations and Substitutions
Want to mix things up? Here are some fun ideas to make this Moroccan carrot salad your own.
- Add chickpeas: A can of rinsed chickpeas adds protein and makes the salad a fuller meal. They fit right in!
- Sweeten it up: Add a handful of raisins or chopped dates. This gives a lovely, sweet chew that goes great with the spices.
- Bring on the nuts: Instead of sesame seeds, try toasted almonds or pistachios. They add a fantastic crunch and flavor.
- Try different herbs. Not a fan of cilantro? No problem! Fresh mint or flat-leaf parsley are delicious swaps.
- Add some grains. Mix in some cooked quinoa or couscous. This will turn your side salad into a hearty main dish.
Make-Ahead and Storage Tips
This Moroccan carrot salad is a friend to anyone who likes to plan ahead. You can make it a full day before you plan to serve it. In fact, it tastes even better the next day! The carrots have more time to soak up all the delicious spices and flavors from the dressing. Talk about a win-win!
To store it, just put the salad in an airtight container. It will stay fresh and yummy in the fridge for up to 4 days. I love making a big batch on Sunday to enjoy for lunches all week. It’s perfect for a quick and healthy bite when you’re busy.
Recipe FAQs
Is this very spicy?
The harissa adds a mild, warm spice. If you are sensitive to heat, you can start with a smaller amount and add more to your liking.
How long does this salad last in the fridge?
This salad will stay fresh and delicious in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!
Is this salad served hot or cold?
This carrot salad is wonderful served warm, at room temperature, or cold straight from the fridge. It’s super versatile and great for any occasion.
What if I can’t find harissa?
If you can’t find harissa spice, you can use a pinch of cayenne pepper or red pepper flakes mixed with a little extra paprika and cumin.
Can I use baby carrots?
Yes, you can use baby carrots to save time. Just boil them whole until they are tender, then you can slice them or leave them as they are.
What to serve with Moroccan carrot salad?
This salad is a great side dish for grilled chicken, fish, or lamb. It also pairs wonderfully with couscous or a hearty lentil soup.
Can I add other vegetables?
Of course! Feel free to add other cooked vegetables like sweet potatoes or parsnips. They would taste amazing with these spices.
Moroccan Carrot Salad
Ingredients
- 1 pound carrots (peeled and sliced into medallions)
- 4 cups water
- 1 teaspoon Kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 celery stalk (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon harissa spice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Boil the carrots: In a medium pot, bring water and salt to a boil. Add the sliced carrots and cook for 8-10 minutes until fork-tender.
- Whisk the dressing: While the carrots cook, whisk together olive oil, lemon juice, minced garlic cloves, and all the spices in a large bowl.
- Combine ingredients: Drain the cooked carrots well and immediately add them to the bowl with the dressing. Add the chopped celery and fresh cilantro.
- Toss and serve: Gently toss everything until the carrots are evenly coated. Garnish with toasted sesame seeds and serve the salad warm or at room temperature.
Notes
- For the best flavor, allow the salad to marinate for at least 30 minutes before you serve it.
- Store any leftovers in an airtight container in the refrigerator for up to four days.
- Feel free to add a handful of raisins or chopped dates for a touch of sweetness.
- If you don’t have cilantro, you can easily substitute it with fresh parsley or mint.
- Adjust the amount of harissa spice to control the heat level to your personal preference.
