This Moroccan-style carrot salad with cumin and cilantro is the perfect addition to dinner! It’s light, flavor-packed, and quick!
Moroccan carrot salad, known as Salatat Al Jazar, is a popular little dish throughout North Africa and the Middle East. That’s why you’ll find many versions of it–from hot (with Chile peppers), to sweet (with rosewater, sugar, and cinnamon.)
Today’s carrot salad recipe is simple and moderately spicy. Baby carrots are poached just until tender, then they are simply tossed with chopped celery, fresh cilantro and warm spices…and just a pinch of cayenne. The salad is finished with a little lemon juice and olive oil.
Admittedly, the chopped celery is not traditional to this salad. It’s completely optional, but I think it adds great crunch.
When I get to the part where I toss everything together, by hand, of course, I can’t help but sneak a couple of carrots quick into my mouth. But if you’re after best results, my advice is to allow some time for all the flavors to marry.
Turn it into a mealPrint
An all-star recipe for Moroccan carrot salad with cilantro, warm spices & a light dressing of lemon juice & olive oil. Healthy and delicious crowd pleaser!
- 4 cups water
- 1 garlic clove, minced
- 1 lb baby-cut carrots
- 1 celery stalk, finely chopped
- 1 tsp ground cumin
- 1/2 tsp coriander
- 1/2 tsp sweet paprika
- 1/2 tsp cayenne pepper, more if you like spicy
- Pinch salt
- 1/2 cup chopped fresh cilantro leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Place the water and garlic in a saucepan. Bring to a boil then add the carrots and cook until tender (15-20 minutes). Drain and let cool.
- Transfer the carrots to a mixing bowl. Add the remaining ingredients and toss to combine.
- Cover and refrigerate for 30 minutes or until needed. Serve at room temperature.
- Category: Salad
- Cuisine: Moroccan
Keywords: Moroccan carrot salad recipe, salad with carrots
Recommended for this recipe: saucepan
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