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Moroccan Carrot Salad (Salatat Al Jazar)

Moroccan Carrot SaladSalad is a part of almost every meal in Morocco, and this shaved Moroccan carrot salad is our take on salatat al jazar. Colorful, fresh, and easy to make- it’s a perfect combination of sweet and savory, and the textural variation is so satisfying! 

Moroccan carrot salad in a bowl topped with mint.

Moroccan carrot salad is a great side dish that takes only 15 minutes to prepare. It’s perfect for any occasion including celebrations like Rosh Hashanah or Thanksgiving.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Lemon Juice
  • Honey
  • Turmeric
  • Salt + pepper
  • Olive Oil
  • Cumin Seeds
  • Carrots
  • Pistachios
  • Mint

HOW TO MAKE MOROCCAN CARROT SALAD  

Dry toast the cumin seeds and pistachios in a small skillet over low heat for 5 minutes. Set them aside.

Combine lemon juice, honey, turmeric, salt, and pepper in a serving bowl. Then, whisk in the olive oil.

Dressing in a small bowl.

Add the shredded carrot and toss to combine.

Carrots and dressing combined in a serving bowl.

Garnish the salad with cumin seeds, pistachios, and mint.

Moroccan carrot salad in a bowl topped with mint.

PREPARATION TIPS

  • For best results, store the salad in the fridge for 30 minutes before serving to allow the flavors to combine.

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If you love this salad, try one of these tasty Moroccan recipes!

Fresh carrots on a cutting board.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; they will keep in the fridge for 3-4 days.

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Moroccan carrot salad in a bowl topped with mint.

Moroccan Carrot Salad (Salatat Al Jazar)

Tressa Jamil
Colorful, fresh, and easy to make- Moroccan Carrot Salad is the perfect combination of sweet and savory, and the textural variation is so satisfying! 
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine African, Moroccan
Servings 4 People

Ingredients
  

  • ½ cup pistachios, toasted and chopped
  • 1 ½ teaspoons cumin seeds, toasted
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons warm water
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup olive oil
  • 1 pound carrots, peeled and largely shredded
  • ½ cup mint, roughly chopped

Instructions
 

  • Dry toast the cumin seeds and pistachios in a small skillet over low heat for 5 minutes. Set them aside.
  • Combine lemon juice, honey, turmeric, salt, and pepper in a serving bowl. Then, whisk in the olive oil.
  • Add the shredded carrot and toss to combine.
  • Garnish the salad with cumin seeds, pistachios, and mint.

Notes

Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Keyword Moroccan Carrot Salad
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