This easy, healthy shredded Moroccan Carrot Salad with Honey Lemon Dressing is sweet, sour and crunchy! A wonderful make ahead salad for potlucks, tailgating or for brown bagging!
Like almost everybody else, I’ve made some goals for 2018… and right there at the top is eating more fruits and vegetables like this Moroccan Carrot Salad with Honey Lemon Dressing and this Easy Moroccan Citrus Salad.
As a rule, I am not a big on making “New Year’s Resolutions” – but I do sit back and take stock of where I am and what I’d like to accomplish in the New Year. How about you? did you make any resolutions?
If you did, I am willing to bet that in there somewhere is one about “eating better” or “eating more fruits and vegetables” – various reports cite this goal as one of the top 5 that people make. It makes sense since we are continually reminded that we don’t consume enough fruits and vegetables – and I count myself among this group despite being a “nutritional professional” and avid cook!!
But I’ve got a couple of things to help with that…like this Moroccan Carrot Salad. Sweet, sour, crunchy and a little spicy it goes great with a sandwich for lunch… or with some hummus and pita bread.. or alongside a piece of roast chicken… or just by itself as a snack… and yes, it is that good! Made from pantry staples and featuring one of my favorite spice blends – Garam Masala, it’s one of those salads you can pretty much make anytime. You can even make this Moroccan Carrot Salad a couple of days ahead so it’s perfect for packing in lunches or as a side for a quick weeknight meal!
How to Make Moroccan Carrot Salad:
Using a food processor makes shredding the carrots really quick but you can also use a box grater.
Step 1: Using a food processor makes grating the carrots really, really easy!! Because they were so pretty I used red, purple, yellow and orange carrots.. but regular orange carrots work just fine!
Just about any honey will work in this salad but if you can find orange blossom honey, use that! The subtle orange aroma really compliments the carrots!
Step#2: The dressing is really simple. Add all the ingredients to a bowl and whisk. The key is to make sure your spices are still fresh!
You can go ahead and dress this salad hours in advance – the carrots just get better the longer it sits!
Step 3: No fancy assembly required! Just dump everything in a bowl, add the dressing and toss!
I’ve left the preserved lemons a little larger since I love those bursts of lemon flavor! But if they are a little strong for you, go ahead and cut them smaller… it will be our little secret!
As I mentioned, this Moroccan Carrot Salad uses one of my favorite spice blends – Garam Masala. If you’re thinking “what else would I possibly use that spice blend for?” read on… I’ve got some ideas!!
Carrot Salad with Moroccan Spices
Ingredients
- 1 lb. carrots peeled and grated
- 2 Tbsp. chopped preserved lemons cut into 1/4 inch dice
- 1/4 cup chopped fresh parsley
- Dressing:
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. white wine vinegar
- 2 tsp. honey
- 1/4 tsp. garam masala
- 1/8 tsp. smoked paprika
- 1/8 tsp. white pepper
- 1/4 tsp. salt
- 2 Tbsp. olive oil or canola oil
Instructions
- In a small bowl combine the lemon juice, white wine vinegar, garam masala, paprika, salt and white pepper. Add the honey and whisk to combine. Drizzle in the olive or canola oil and whisk until dressing emulsifies. Taste and adjust seasonings. Set aside.
- In a large bowl, combine the carrots and the preserved lemon. Drizzle the dressing over and toss. Sprinkle the parsley over and toss again. Taste and adjust seasonings.
Nutrition
Madonna says
January 7, 2013 at 7:03 pmI made my first batch of preserved lemons last year. I went a little crazy; they ended up in my tuna salad, and my potato salad, and my roasted chicken. Now, one more thing to try. All I need is garam masala. Thanks again.
Lana @ Never Enough Thyme says
January 8, 2013 at 6:10 amOne of my goals (I try to not call them ‘resolutions’) for this year is to try more recipes from other cuisines. And wouldn’t this be a great one with which to start!?! All I need is the preserved lemons. I’ll be getting started on those right away!
Nancy says
January 8, 2013 at 9:08 amHi Lana!!
Since you have a lemon tree the preserved lemons will be a great way to use them!! It’s funny, but after I first made the preserved lemons I didn’t think I’d use them that often but find I use them all the time – even in dishes that aren’t “middle eastern”! Made a relish to go with some grilled fish the other night and used them in that – really perked up the flavors – love the hit of pure lemon that I get from them!
Sylvie @ Gourmande in the Kitchen says
January 9, 2013 at 1:41 pmI love the combination of Morrocan spices with carrots, one of the best pairings!
Wendy @ La Phemme Phoodie says
January 10, 2013 at 10:09 amI love the idea of using Moroccan Spices in a simple salad. I bet it gives it a great kick of flavor.
John Brace says
March 30, 2013 at 10:12 pmHi Nancy, that salad sounds so fresh and tasty! I have tried a Korean carrot salad before but never Moroccan. This is on my to do list for sure, thanks for sharing.
Jalapenojonny.
Nancy says
April 2, 2013 at 11:30 amHi John,
Hope you enjoy it – whenever I make it, I end up eating the whole bowl!!