Moroccan Carrot Salad with Honey Lemon Dressing

Moroccan Carrot Salad, drizzled with a honey lemon dressing, is sweet, sour and crunchy! This “go with anything” side dish comes together in minutes making it a great take-along for potlucks, tailgating & barbeques !

Last Updated July 15, 2019

Raw Carrot Salad

Bright and refreshing, Moroccan salads are one of my favorite side dishes. With gorgeous colors and vibrant flavors, these simple salads give any meal a slightly exotic twist!

With it’s sweet, sour/tart mix of flavors, this raw carrot salad delivers a lot of “bang for the buck.” Simple to make, with a short list of ingredients, it’s the perfect partner for deeply flavored dishes.

I love pairing it with Moroccan dishes like this Lemon Olive Chicken or these Grilled Lamb Skewers. – and I also love just snacking on this all by itself!

Ingredients you will need:

• Raw Carrots – rainbow carrots are beautiful in this salad but plain carrots will work just as well.
• Preserved lemons OR fresh lemon zest
• Fresh Italian parsley
• Fresh lemon juice
• Honey
• White wine vinegar
• Garam masala – although this spice is used in Indian cooking, it’s mix of sweet and savory spices works really well in this salad. If you don’t have any, you can substitute a mixture of cinnamon and cumin.
• Smoked paprika
• Salt and white pepper
• Olive oil

How to Make Moroccan Carrot Salad:

1. Grate the carrots using a food processor or a box grater.
2. Combine the vinegar, honey, lemon juice, spices, salt and pepper in a bowl. Whisk to combine. Drizzle in the olive oil and whisk. Set aside.
3. Combine the carrots, parsley and preserved lemons/lemon zest in a medium bowl.
4. Drizzle on the dressing and toss to combine.
5. Serve the salad immediately or refrigerate overnight. Let come to room temperature before serving.

Other Middle Eastern Recipes you might enjoy!

• Moroccan Citrus Salad
• Yogurt Marinated Chicken
• Chicken with Green Olives
• Rice Pilaf with Orzo

If you enjoyed this recipe I would love for you let me know by giving it a 5 STAR rating! Cheers, Nancy

Moroccan Carrot Salad with Lemon Honey Dressing

This healthy, easy, shredded Carrot Salad with Moroccan Spices is sweet, sour and crunchy! A wonderful make ahead salad for potlucks, tailgating or for brown bagging!

5 from 1 vote

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Course: Side Dish

Cuisine: Middle Eastern

Keyword: raw carrot salad, spiced carrot salad

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4 to 6 servings

Calories: 127kcal

Equipment

• food processor or box grated
• Knife
• mixing bowl
• whisk

Ingredients

• 1 lb. carrots peeled and grated
• 2 Tbsp. chopped preserved lemons cut into 1/4 inch dice or the zest of one lemon
• 1/4 cup chopped fresh Italian parsley
• Dressing:
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. white wine vinegar
• 2 tsp. honey
• 1/4 tsp. garam masala or large pinch of cinnamon and cumin
• 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, honey, garam masala, paprika, salt and white pepper.
• 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,preserved lemon and parsley. Drizzle the dressing over and toss. Taste and adjust seasonings.

Notes

1. This salad can be made up to 3 days ahead of time. Store, covered in the refrigerator. 
2. The preserved lemons give the salad a nice burst of citrus flavor. You can buy them in a Middle Eastern market but they are very easy to make. You can use them in salads, dressings, or stirred into anything that needs a burst of citrus flavor!
3.  

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 386.7% | Vitamin C: 17.6% | Calcium: 4.3% | Iron: 3.2%

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