Impress your guests with this Parsley and Lemon Moroccan Carrot Salad. This delicious side dish can be served all year round since carrots are all-year-round vegetables. Flavourful and extremely easy to make. This salad is also dairy-free, nut-free, vegetarian, vegan, paleo as well as whole30 compliant.
Before you skip to the recipe card, don't forget to read through the post so you do not miss out on useful recipe TIPS related to this recipe.
I originally wrote this recipe in May 2020. The recipe has been updated to a more user-friendly recipe card.
Great news! You only need your everyday kitchen equipment. No gourmet tools needed.
Sharp knife - to peel and chop the carrots.
Chopping board - to rondelle style cut the carrots.
A whisk, spoon or spatula and a medium-sized bowl - to mix the dressing, as well as the carrots.
Most certainly. It is actually advisable to make the salad ahead as this gives the spices time to blend into the carrots. Simply keep the carrot salad in the fridge for at least 15 minutes before serving. The salad tastes best when served 1-2 days after.
Here are some useful tips that will make making this Moroccan Carrot Salad much easier.
- Cook carrots until slightly tender. The carrots should still retain their bite.
- The salad tastes great when made 1-2 days before serving as this gives the dressing enough time to incorporate into the carrots hence enhancing the flavours.
- Chopped parsley can easily be substituted for chopped cilantro.
- Add ½ teaspoon cayenne pepper if you prefer it spicier.
- Add the carrots to the dressing while still hot. This way, they soak up the flavours in the dressing better.
Other Carrot recipes you may love!
How to make the Parsley and Lemon Moroccan Carrot Salad
- Peel and trim the ends of the carrots. Using a medium-sized pot or pan, add water, just enough to slightly cover the carrots. To the water, add ½ a teaspoon of salt. Parboil the carrots for 5-10 minutes. They should be only slightly cooked through, with a bite but not mushy. Sieve-out the water from carrots and set them aside.
- Using a chopping board and a sharp knife, chop the carrots, rondelle style. Peel and mince the garlic.
- In a medium-sized bowl, add the olive oil, 2 tablespoons lemon juice, minced garlic, parsley, paprika, cumin, black pepper and the grated rind of ½ a lemon. Use a whisk to mix everything together. This is the dressing for the salad.
- Add the par-boiled carrots to the bowl with dressing and mix using a spoon or spatula. The carrots should still be warm or slightly hot.
Parsley and Lemon Moroccan Carrot Salad
- a chopping board
- Mixing bowl
- a sharp knife
- Medium to large pot
- 2 cups rondelle cut carrots
- ½ teaspoon teaspoon salt
- ¼ cup olive oil
- 2 tablespoon parsley chopped
- 1 clove of garlic
- ½ teaspoon paprika powder
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 2 tablespoon lemon juice
- grated lemon zest (from about half a lemon)
- Peel the carrots. Wash them and trim the ends. Cut them rondelle style. Add water to a medium-sized pot. The water should be enough to just about cover the carrots. Add the carrots and salt to the pan and boil on medium heat until the carrots are tender but not mushy. The carrots should retain a slight bite.
- Use a chopping board to slice the carrots – rondelle style. Proceed to peel and mince the garlic.
- In a medium-sized bowl, add minced garlic, olive oil, parsley, lemon juice, cumin, black pepper, paprika and the grated lemon rind. Whisk everything together.
- Transfer the carrots to the bowl with the dressing and carefully mix. Allow the salad to rest in the fridge for at least 15 minutes before serving. The salad tastes great when made 1-2 days before serving as this allows all the flavours to sip through.
- Serve as a side dish to grilled vegetables, meat, fish, chicken or bread.
- Mix the carrots into the dressing while the carrots are still hot. This will enable them to absorb much of the flavour from the dressing.
Hungry for more?
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