Moroccan Carrot Salad

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 44%
  • Protein: 2.3g
  • Fat: 7.5g
  • Saturated fat: 1.1g
  • Carbohydrate: 22g
  • Fiber: 6.9g
  • Sodium: 77mg
  • Cholesterol: 0.0mg


  • 6 cups thinly sliced carrots
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 2 tablespoons lemon juice
  • About 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon minced garlic
  • Salt


  1. 1. Simmer carrots in water to cover until just tender to bite, 5 to 7 minutes. Drain.
  2. 2. Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir coriander and cumin until fragrant, about 45 seconds.
  3. 3. Pour spices into a bowl and mix in cayenne, lemon juice, 2 tablespoons olive oil, parsley, garlic, and carrots. Season to taste with salt, and if desired, moisten salad with a little more olive oil. Serve at room temperature.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan Carrot Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy