Moroccan Carrot Salad


  • 1 pound carrots, peeled and sliced 1/2-inch thick
  • 1 ½ tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon sugar
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon chopped fresh coriander
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      72 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 224 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Put the carrots in a saucepan with water to cover, bring to a boil and simmer about 15 minutes, until the carrots are tender but slightly firm. Drain the carrots and put in a bowl.
  2. Add the lemon juice and mix well. Combine the cumin, coriander, sugar and salt in a small dish, mix, then add to the carrots. Toss well. Season with pepper and fold in the olive oil and fresh coriander.
  3. Cover and allow to marinate at least six hours before serving.
  • This salad can be made with grated raw carrots instead of cooked carrots. The dressing is the same.

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