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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  

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.

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.

SEARCHING FOR MORE LIKE THIS? 

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

SERVING SUGGESTIONS 

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.

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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
Calories 390 kcal

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.

Nutrition

Serving: 1 Serving | Calories: 390kcal | Carbohydrates: 21g | Protein: 4g | Fat: 34g | Sodium: 439mg | Fiber: 5g | Sugar: 11g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating