Moroccan Carrot Salad (Vegan, Gluten-Free, Soy-Free)


The original recipe stated to cook the garlic and cumin in oil first.  Extra virgin olive oil really shouldn't be heated, so I used them all raw instead.


  • 2 T extra-virgin olive oil
  • 2-4 garlic cloves –  1-2 t minced garlic
  • 1/2 t ground cumin
  • 2 lbs baby carrots, or regular carrots cut into 1/2 in pieces
  • 2 T red wine vinegar
  • 1/2 t dijon mustard (original stated 1/4 t)
  • 1/2 t sea salt (may reduce to 1/4 t)
  • 1/2 t freshly ground black pepper (maybe just to taste)
  • 1 T chopped fresh parsley
  • 1 T chopped fresh cilantro (optional, I omitted)

Steam carrots until just crisp tender 6-10 min.  Combine all remaining ingredients and pour over carrots, toss to coat. 

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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