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Photograph of shredded Moroccan carrot salad in a dark blue bowl set on a gray table.

Moroccan Carrot Salad

  • Author: Lauren
  • 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: 1/2 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

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