Moroccan Carrot Salad

Moroccan Carrot Salad another delicious non-lettuce salad to enjoy. With good quality organic carrots available year-round making this salad is so easy! Feel free to adjust the spices listed to satisfy your own tastes. 

I am always on the lookout for a non-lettuce vegetable salad, always! 

Don't get me wrong, a lettuce-based salad is always a treat, but without a nice variety of non-lettuce salad, you might find yourself eating fewer vegetables than you need to...and yes you do need to eat your vegetables!

Building your meals around the seasonal vegetables available is the easiest thing to do. And some of the tastiest, like this Moroccan Carrot Salad. Lettuce-based salads are a relatively new offering. When folks grew their own food, greens including lettuce were primarily a late spring through summer offering. And because folks ate what they grew or bartered for, you ate and enjoyed lettuce-based salads. 

When you study older cookbooks, you will find that folks did not stop eating salads when the garden was put to rest for the year.

 

They created salads from what they had on hand and ate well in the process. Now I will be honest and go on to say that some of the vegetable salad recipes I have come across do not peak my desire to make one. But so many others do! And why this Moroccan Carrot Salad found its way to my modern table. 

Years ago I took stock of our eating patterns, and I did not like what I saw. Not on our plates and certainly not in the mirror. I found myself planning meals where the planning started with the desserts. Not a good pattern at all. I made a promise to myself to begin eating more vegetables and treating dessert with the respect it deserves in our overall nutrition needs. 

Now our food pyramid contains the following, from the peaked top, to the broad bottom: 

• Healthy fats
• some organic sugar
• natural sugars (maple, honey, molasses)
• fruit
• dairy
• lots of vegetables
• protein
• whole-grain foods

I also like to serve something raw at each meal, and something naturally fermented at least a couple times a week, but more is better. 

Also, I like to study the food history and customs of other countries. 

In many ways, many of the countries with less modern conveniences eat better due to a lack of prepared packaged foods. My guess is, they eat out less often as well...I have gotten some great recipe ideas from this hobby of mine!

This Moroccan Carrot Salad deserves a spot at your table! It is delicious, with a touch of spicy fragrant cumin, bright with the lemon, and will go well with just about any meal you serve it with. Organic carrots are readily available year-round, I hope you give it and other non-lettuce salads a try and eat more veggies! They do a body good.  

Ingredients needed for this recipe:

• carrots
• flat-leaf parsley
• garlic
• lemon juice
• olive oil
• salt 
• ground cumin
• cayenne pepper
• sugar

You will also need the following:

• vegetable peeler
• kitchen knife
• cutting board
• grater or food processor 
• medium-sized mixing bowl
• whisk
• small mixing bowl
• measuring spoons
• measuring cups
• serving dish

Now we are ready to begin!

Moroccan Carrot Salad

inspired by: panning the globe

UPDATED: 12.13.2023

2 pounds carrots

3 - 4 T chopped flat-leaf parsley

1/4 c olive oil

1/3 c lemon juice

2 cloves garlic minced very fine

1 t salt

1 t ground cumin

1/16 t cayenne pepper 

1 T sugar

Peel and grate the carrots. 

Place the grated carrots and the chopped flat-leaf parsley into a medium-sized bowl, set aside. 

In a small bowl combine the olive oil, lemon juice, minced garlic, salt, ground cumin, cayenne pepper, and sugar. Whisk until combined and the sugar is mostly dissolved. 

Pour the dressing over the carrot mixture, toss gently until mixed. Refrigerate for at least one hour before serving. You may store the salad in the refrigerator for several days if desired. 

Storage options for Moroccan Carrot Salad. Covered this salad will last several days in the refrigerator, and like many salads, the flavor will mellow over time. I do not recommend freezing this salad...

UPDATE:  For your convenience, a "copy and paste" version of Moroccan Carrot Salad has been included below. 

You may also enjoy: 

Root and Stem Salad. 

#wholefoodingredients

#scratchmadefoodforyourfamily

#eatmorevegetables!

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Printable "copy and paste" version:

Moroccan Carrot Salad

inspired by: panning the globe

UPDATED: 12.13.223

2 pounds carrots

3 - 4 T chopped flat-leaf parsley

1/4 c olive oil

1/3 c lemon juice

2 cloves garlic minced very fine

1 t salt

1 t ground cumin

1/16 t cayenne pepper 

1 T sugar

Peel and grate the carrots. 

Place the grated carrots and the chopped flat-leaf parsley into a medium-sized bowl, set aside. 

In a small bowl combine the olive oil, lemon juice, minced garlic, salt, ground cumin, cayenne pepper, and sugar. Whisk until combined and the sugar is mostly dissolved. 

Pour the dressing over the carrot mixture, toss gently until mixed. Refrigerate for at least one hour before serving. You may store the salad in the refrigerator for several days if desired. 

Storage options for Moroccan Carrot Salad. Covered this salad will last several days in the refrigerator, and like many salads, the flavor will mellow over time. I do not recommend freezing this salad...

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