Name: Moroccan Carrot Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Moroccan
Ingredients: 1 lb. carrots, peeled and grated (about 3 cups); 3/4 cup golden raisins; 3/4 cup peanuts; 1/4 cup freshly chopped cilantro; 2 green onions, thinly sliced; 1/4 cup extra-virgin olive oil; 2 tablespoons harissa; 1 tablespoon honey; Juice and zest of 1 lime; 2 cloves garlic, minced; 2 teaspoons freshly grated ginger; 1 teaspoon ground cumin; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

This Moroccan Carrot Salad is a vibrant and flavorful dish that combines tender carrots with a zesty, spicy dressing. It’s perfect as a refreshing side or a light appetizer, bursting with textures from crunchy peanuts to sweet golden raisins.

A white bowl filled with a layered salad starting with shredded orange carrots as the base layer, topped with light brown raisins scattered evenly throughout. Over this are sliced pale green spring onions and split peanuts spread across the dish. Bright green cilantro leaves are placed on top as the final layer, adding a fresh look. The bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. carrots, peeled and grated (about 3 cups)
3/4 cup golden raisins
3/4 cup peanuts
1/4 cup freshly chopped cilantro
2 green onions, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons harissa
1 tablespoon honey
Juice and zest of 1 lime
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 teaspoon ground cumin
Kosher salt
Freshly ground black pepper

Instructions

Step 1: In a large bowl, combine the grated carrots, golden raisins, peanuts, chopped cilantro, and sliced green onions. Toss gently to mix all the ingredients evenly.
Step 2: In a separate medium bowl, whisk together the olive oil, harissa, honey, lime juice and zest, minced garlic, grated ginger, and ground cumin until well blended. Pour this dressing over the carrot mixture and toss thoroughly to coat everything. Season with kosher salt and freshly ground black pepper to taste.

Tips & Variations

For extra crunch, toast the peanuts lightly before adding them to the salad.
If you prefer less heat, reduce the harissa or substitute with a milder chili paste.
Swap peanuts for toasted almonds or cashews for a different nutty flavor.
Add a pinch of cinnamon for a warm, aromatic twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but the peanuts may soften slightly over time. For best texture, add the peanuts just before serving if preparing in advance. Reheat is not recommended—this salad is best served chilled or at room temperature.

How to Serve

A close-up of a white bowl filled with a colorful layered salad, starting with a base of shredded bright orange carrots. Scattered on top are light beige peanuts, small light green chopped scallions, golden raisins, and fresh green cilantro leaves spread evenly. The textures include the rough, grated carrots, smooth peanuts, and soft leafy cilantro, all mixed closely together. The bowl sits on a white marbled surface with a soft blur showing a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Keep it refrigerated and add peanuts right before serving to maintain their crunch.

Is this salad suitable for vegans?

This recipe is vegan-friendly as written, using honey for a touch of sweetness. You can substitute honey with maple syrup or agave nectar to keep it fully vegan.