Introduction
Moroccan carrot salad with citrus and spices is a staple in Moroccan homes and restaurants, often served as part of the mezze-style spread of salads that precede the main course. The dish combines tender carrots with a dressing of orange and lemon juice, olive oil, and warm spices like cumin and paprika. Fresh herbs such as parsley and cilantro add brightness, while a touch of garlic deepens the flavor. This salad is light yet flavorful, offering a balance of sweet, tangy, and savory notes that perfectly complement heavier Moroccan dishes.
About This Recipe
Moroccan carrot salad is part of the rich tradition of Moroccan mezze-style starters. Carrots, introduced to North Africa centuries ago, became a staple vegetable in Moroccan cuisine. The combination of citrus and spices reflects Morocco’s culinary identity – blending Mediterranean brightness with North African warmth. This salad is often served alongside other vegetable dishes before the main tagine, symbolizing abundance and variety. Today, it remains a popular dish in Moroccan households and restaurants worldwide, appreciated for its simplicity, health benefits, and vibrant flavor.
Nutritional Info (per serving)
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Understanding the Ingredients
Carrots
Use 5–6 medium carrots, peeled and sliced into rounds or sticks. They can be boiled until tender or roasted for deeper flavor.
Citrus Juice
Freshly squeezed orange juice (2 tbsp) and lemon juice (1 tbsp) provide brightness and tang.
Spices
Ground cumin (1 tsp), paprika (1 tsp), and a pinch of cinnamon create warmth and depth.
Garlic
One clove, finely minced, adds pungency and balance.
Olive Oil
2 tbsp of extra virgin olive oil enriches the dressing and carries the flavors.
Fresh Herbs
Parsley and cilantro (2 tbsp each, chopped) add freshness and color.
Step-by-Step Cooking Guide
Cook the Carrots
Boil carrot slices in salted water for 10–12 minutes until tender but not mushy. Drain and cool slightly.
Tip: Carrots should retain slight firmness for texture.
Prepare the Dressing
Whisk together orange juice, lemon juice, olive oil, cumin, paprika, cinnamon, and minced garlic in a bowl.
Tip: Taste and adjust seasoning – balance between sweet, tangy, and savory is key.
Combine and Garnish
Toss warm carrots with the dressing until coated. Sprinkle with chopped parsley and cilantro before serving.
Tip: Serve slightly warm or at room temperature for best flavor.
Common Mistakes to Avoid
❌ Overcooking Carrots
Solution: Carrots should be tender but not mushy – retain slight bite for texture.
❌ Skipping Citrus
Solution: Citrus juice is essential for brightness and balance – do not omit.
❌ Adding Herbs Too Early
Solution: Add herbs just before serving to preserve freshness and color.
Ingredient Substitutions
Instead of: Carrots
Use: Parsnips or sweet potatoes can be used for variation.
Instead of: Citrus Juice
Use: Lime juice can replace lemon for a sharper tang.
Instead of: Spices
Use: Add ground coriander or chili flakes for extra complexity.
Serving Suggestions
Serve as part of a Moroccan salad spread alongside zaalouk and taktouka.
Pair with grilled meats or tagines as a refreshing side.
Offer with warm Moroccan bread to soak up the dressing.
Serve chilled in summer for a refreshing appetizer.
Storage & Reheating Guide
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Best served cold or at room temperature – do not reheat.
Tips: Add fresh herbs just before serving if stored overnight.
Frequently Asked Questions
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