This Moroccan carrot salad is a proven crowd pleaser. I’ve made it for multiple occasions and every time the recipe is requested. Hence why it’s making an appearance here!
It’s a great side dish for any and all grilled meat or fish, and is also a wonderful addition to a weekly meal plan (goes well with a turkey sandwich or wrap).
How to make moroccan carrot salad
There are many different takes on Moroccan Carrot Salad. But this carrot salad recipe is by far one of my favorites. It’s easy to make, uses curry powder instead of a long list of spices, and can easily be modified to suit your taste buds!
The components of carrot salad are:
- Shredded carrots
- A simple vinaigrette
- Curry powder
Making this Moroccan carrot salad goes something like this:
- Whisk the vinaigrette ingredients together in a large bowl.
- Add salad ingredients and toss to combine.
See? So easy.
Make it your own:
Here are a few ways I like to mix up the ingredients in this Moroccan carrot salad. Not only does it keep it new and interesting, but it’s also great for when I’m short or out of ingredients I need.
- Swap the scallions for shallots
- Swap the raisins for dates
- Swap the raisins for currants
- Swap the pecans for pistachios
- Swap the pecans for almonds
- Swap the cilantro for parsley
Make this carrot salad a main dish
I love to bulk up this carrot raisin salad with some cooked farro. I prefer farro as opposed to smaller grains like bulgur, quinoa or freekeh because it’s chewy, nutty, and stands out in the salad instead of blending in.
To add some more protein stir in a can of chickpeas of top with some grilled chicken or fish. I love serving this salad with by herbed chicken skewers, but if you opt to go the fish route, choose a hearty white fish like cod or haddock.
Why I buy pre-shredded carrots for this carrot salad
Here’s the thing. I avoid buying most prepared produce (think shredded veggies, cut up fruit, bagged salad mixes) for a few reasons. To start, you often spend more for less produce. Not to mention, it’s rarely as fresh as buying, well, fresh. And lastly, I find it to be incredibly wasteful.
BUT, this carrot salad is where I make an exception to my unwritten rule. I find the process of shredding carrots to be a mess I am not willing to endure. It’s messy, time consuming (when you add in the clean up time), and I prefer the size of shreds you get in a bag to those you get with a box grater or food processor.
Now, if you’re a more conscious consumer than I am when it comes to carrots, by all means, shred your own carrots! I recommend using a food processor for ease, but a box grater works just as well (and makes for easier clean up). Just bare in mind that your shred will be a bit smaller and thinner than shown in the pictures.
You May Also Like:
Whole Wheat Browned Butter Carrot Bread
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Moroccan Carrot Salad!
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Moroccan Carrot Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5 cups 1x
- Category: Salad, side dish
- Method: No cook
- Cuisine: Moroccan
This Moroccan Carrot Salad with raisins, nuts and fresh herbs is easy to make, pairs well with a variety of dishes and is perfect for weekly meal preps!
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 ½ teaspoons Dijon mustard
- 2 ½ teaspoons curry powder
- 1 teaspoon minced fresh garlic
- 1 bag shredded carrots (10 ounces), about 4 cups
- ⅔ cup sliced scallions
- ½ cup golden raisins
- ¼ cup chopped toasted pecans
- ¼ cup chopped cilantro, or parsley
- Salt and black pepper to taste
In a large bowl, whisk together oil, vinegar, honey, Dijon, curry powder, and garlic.
Add carrots, scallions, raisins, pecans, and cilantro; toss to combine. Season salad with salt and pepper to taste.
Serve or cover and refrigerate until ready to serve.
Salad keeps up to 5 days stored in an airtight container in the refrigerator.
Ingredient substitutions: You can swap the scallions for shallots, raisins for dates or currants, pecans for pistachios or almonds, and cilantro for parsley.
Make it vegan: use coconut sugar or maple syrup in place of the honey.
- Serving Size: ½ cup
- Calories: 96
- Sugar: 7g
- Sodium: 79mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Carrot raisin salad, Moroccan carrot salad, carrot salad, carrot and raisin salad
My husband and I really enjoyed this salad! I made it as written but subbed dark raisins because I didn’t have golden. Golden would be prettier. My 10 oz. bag did have 4 cups of carrots in it.
I am so glad you enjoyed the salad, thank you for taking the time to leave a note! Great idea to just use what’s on hand!
I just made your salad for dinner tonight.
It was very tasty.
Hi Karen-Ann, I’m so glad you enjoyed this salad!