Moroccan Carrot Salad

by Marianna Gol

4 Servings


  • 12 med. carrots, peeled, trimmed and sliced
  • 1 garlic clove, peeled and crushed
  • ¾ tsp. ground cumin
  • ¼ tsp. paprika
  • 3 pinches cayenne
  • 2 pinches ground cinnamon
  • 1T. fresh lemon juice
  • 3T. olive oil
  • 2T. chopped fresh coriander – if not available, then parsley
  • salt to taste


Boil carrots and garlic in a pot of water over medium heat until almost soft, 6–8 minutes. Drain (try to dress while still warm). Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, fresh coriander (if not available, then – parsley), and salt to taste; toss well.

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