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5 from 3 votes

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!
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Middle Eastern
Servings: 4 to 6 servings
Calories: 127kcal


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


  • 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 and cumin
  • tsp. smoked paprika
  • tsp. white pepper
  • ¼ tsp. salt
  • 2 Tbsp. olive oil or canola oil


  • 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.


  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!


Calories: 127kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19335IU | Vitamin C: 14.5mg | Calcium: 43mg | Iron: 0.6mg