The BEST Moroccan Carrot Salad

The BEST Moroccan Carrot Salad

A deliciously easy Moroccan Carrot Salad recipe with grated carrots in a lemon and honey dressing that is sweet, sour, and crunchy!

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Middle Eastern

Diet: Vegetarian

Servings: to 6 servings

Calories: 127kcal

Author: Nancy Buchanan

Equipment

food processor or box grated
Knife
mixing bowl
whisk

Ingredients

1 lb. carrots peeled and grated
2 Tbsp. chopped preserved lemons cut into ¼ inch dice or the zest of one lemon
¼ cup chopped fresh Italian parsley
Dressing:
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
2 tsp. honey
¼ tsp. garam masala or large pinch of cinnamon, cumin and coriander
⅛ tsp. smoked paprika
⅛ tsp. white pepper
¼ 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

Ingredients

Garam Masala - you can find Garam Masala in most well stocked grocery stores. But if you can't find it or don't have it, you can substitute a large pinch of ground cinnamon , cumin and coriander.
Preserved Lemons - 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. If you don't have them, or don't want to make them, substitute the zest of a lemon.

Making ahead and Storage - this salad tastes best when made a day ahead of time. After making the salad, just pop it into the refrigerator to store. The salad will last 3 - 4 days in the refrigerator. Let the salad come to room temperature before serving for the best flavor.

Nutrition