Salad is a part of almost every meal in Morocco, and this shaved Moroccan carrot salad is our take on classic salatat al jazar. Colorful, fresh, and easy to make – the warm salad is a perfect combination of sweet and savory.
Why You’ll Love This Recipe
Cooked vegetable dishes are referred to as salads in North African and other places around the world. Moroccan carrot salad takes only 15 minutes to prepare and is commonly served warm. 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.
Step 1: Dry toast the cumin seeds and pistachios in a small skillet over low heat for 5 minutes. Set them aside.
Step 2: Combine lemon juice, honey, turmeric, salt, and pepper in a serving bowl. Then, whisk in the olive oil.
Step 3: Add the shredded carrot and toss to combine.
Step 4: Garnish the salad with cumin seeds, pistachios, and mint.
Expert Tips
- For best results, store the salad in the fridge for 30 minutes before serving to let the flavors combine.
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If you love this salad, try one of these Moroccan favorites!
Serving Suggestions
- Boneless 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 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.
Moroccan Carrot Salad
- ½ cup pistachios, toasted and chopped
- 1½ 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 fresh mint, roughly chopped
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.