• Eddie

Rockin Moroccan Carrot Salad

Did I go Full Guy Fieri with this title? Should I should hang my bleached head in shame, put on a flame-job bowling shirt, and frolic around Flavor Town? Sorry, but carrots need a little help in the excitement department.

The answer: My take on my mother-in-law’s carrot salad—she’s the best cook I know and does Moroccan better than any restaurant.

Cuminy with a citrus kick (and packed with beta-carotine) it’s unlike anything in your current kitchen repertoire.  Use it as a starter, a side salad, slaw for your sandwich, or add a scoop to rice and beans.


1 ½ lbs carrots, grated, shredded, or julienned to make it look pretty

1 C toasted walnuts (10 mins at 350F), chopped

½ C raisins, soaked in warm water 10 mins (to plump them up)

½ C sliced green olives

1 bunch scallions, chopped.

1 clove garlic, minced (optional)

1 bunch parsley leaves, chopped

Juice of 1 orange

Juice of 1 lemon

½ C olive oil

2 t cumin

¼ t crushed red pepper

½ t smoked paprika

1 T honey

Salt and pepper to taste


1- Combine carrots, walnuts, olives, scallions and parsley in a large bowl—preferably one with an airtight cover (so you can refrigerate it later without washing anything).

2- In a separate bowl, whisk together the OJ, lemon juice, spices and honey into a dressing.

 3- Pour the dressing over the salad and toss until well combined. Taste and salt. Taste again until it’s right.

 4- Cover the bowl. (God created plastic wrap for people without mixing bowls with airtight covers.) Refrigerate for at least one hour—this salad is always better the next day so feel free to make it in advance.

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© 2018 Eddie McNamara