Moroccan Carrot Salad – Salad 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 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
The full recipe with measurements is in the recipe card below.
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.
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 Moroccan favorites!
SERVING SUGGESTIONS
- Leg of Lamb, Beef Brisket
- BBQ Baked Chicken Legs
- Salmon
- Kofta, Koobideh Kabob
- Chickpea Salad, çoban salatasi
- Pita
- Basmati Rice, Couscous
- Butter Bean Hummus
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep in the fridge for 3-4 days.
FREQUENTLY ASKED QUESTIONS
Can this salad be made in advance?
Prepare the salad up to three days in advance, although I would wait until you’re ready to serve to add the pistachios, cumin seeds, and lemon juice.
YOU SHOULD ALSO TRY:
- Vegetable Chopped Salad
- Avocado Cucumber Tomato Salad
- Homemade Coleslaw with Mint and Cilantro
- And more Salad recipes!
Moroccan Carrot Salad (Salatat Al Jazar)
Equipment
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
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.