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Moroccan carrot salad in a bowl topped with mint.

Moroccan Carrot Salad

Tressa Jamil
Colorful, fresh, and easy to make - Moroccan carrot salad with raw carrots is the perfect combination of sweet and savory.
5 from 3 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine African, Moroccan
Servings 4 People
Calories 390 kcal
Ingredients
  
  • ½ cup pistachios, toasted and chopped
  • 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
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: 390 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 34 g | Sodium: 439 mg | Fiber: 5 g | Sugar: 11 g
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!