Moroccan Carrot Salad

4-6 carrots any color
2-3 limes or 2 lemons
1 shallot (optional)
Good drizzle olive oil (1-2 tbsp)
Drizzle red wine vin (1-2 tbsp)
Handful of flat leaf parsley (up to ½ bunch i would say)
Handful of cilantro (up to ½ bunch i would say)
Handful of mint (maybe 2 tbsp when chopped, more if you love mint)
Optional additional herbs if you happen to have on hand: basil, dill or fennel frizzle (the little frizzly parts on the fennel stalks) maybe 1-2 tbsp of each up to a ½ cup of the basil
Optional: 1 tsp harissa seasoning or 1-2 tbsp harissa paste
Salt
Pepper
Garlic pow
Onion pow
Paprika
Optional adds:

this salad is great with shaved fennel bulb (added to the marinade),
or just before serving adding some spinach, arugula, other power greens or thinly sliced massaged kale.
3-4 persian cucumbers (see carrot cutting methods below)

For serving/garnish:

Crumbed feta (vegan feta also a great option, not brand specific)
Crushed Pistachios (have also used pine nuts in a pinch and those are delicious as well)
Golden raisins or craisins (i am not personally a fan of regular raisins so i have not tried it with them)

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this salad is great with cannellini beans or other white bean of choice (adding it to the marinade so the beans absorb the dressing as well in which case you might double the dressing)
harissa chicken thighs (toss chicken with harissa seasoning or harissa paste and then either cook in a pan or BBQ until cooked through)
this is also good with lamb meatballs (sub beef, chicken, or turkey if not a lamb fan) adding the remaining herbs, shallot, garlic and the same seasonings to the meat mixture and then cooking in a pan with some olive oil.

Instructions:

Wash, peel, top and tail your carrots (and persian cucumbers if adding)
I like to cut my carrots into a variety of different shapes so i get a lot of texture. You don't HAVE to cut your carrots all these methods, you can defo just peel them into ribbons and move on with your life.
Optional cutting methods:

with a peeler run the peeler along the carrot creating “ribbons”
you will end up with a flat or square carrot core. With the remaining core of the carrot after ribboning, julienne it by cutting it into around 2-3” sections and then slicing as thinly as possible and then cutting the slices into slivers (julienning IS actually significantly easier to do when the carrot is flat on all sides after peeling which is a fun fact)
Cut the carrots into thin rounds on the small tapered side saving the thicker side for a different cutting method
Cut the carrots on the bias into diagonal coins like pressed pennys
Cut the carrots in half length wise and then cut into thin half circles (best use for the thicker side of the carrot saved from the full rounds)
Cut the carrots in half length wise and then cut on the bias into diagonal half coins

Slice the shallot into very thin pieces or mince if you prefer that texture
After cutting all your carrots and shallot (if adding) the way you like squeeze 1-2 limes over them and a drizzle of olive oil and red wine vin as well as a light sifting of each spice and toss to combine letting them marinate for a little white while you prepare the herbs.

NOTE: at this stage you can save this salad in a container for up to a week, reserving the herbs and remaining toppings separately to be added just before eating.

Wash and pat to dry or salad spin your parsley, cilantro, and mint. Rough chop so the leaves are still quite large, add to the bowl.
Prepare other herbs if using and add to the bowl.
Toss all to combine so the herbs are well dispersed amongst the carrots.
Just before serving top the salad with pistachios, golden raisins and crumbled feta
Optional to add an additional squeeze of lemon or lime, an extra drizzle of olive oil or red wine vin. Or maybe if you’re feeling extra fancy a light pinch of flake salt or fresh cracked pepper.

Adrianna VelozMay 28, 2026Comment