Moroccan Carrot Salad
Prep time
Cook time
Total time
Although it's tasty when warm, this recipe is also a great healthy side dish to make ahead. The flavors develop more as it chills in the refrigerator.
Serves: 6 to 8 servings
  • 2 pounds baby carrots, or regular carrots cut into ½-inch pieces
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro (optional, I usually omit it)
  • 2 to 4 garlic cloves, minced (about 1 to 2 teaspoons)
  • ½ teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • ½ teaspoon freshly ground black pepper, or to taste
  • ¼ to ½ teaspoon fine sea salt, to taste
  1. Steam the carrots until just crisp tender, about 6 to 10 minutes. Remove the carrots to a serving dish.
  2. In a small bowl, whisk together the oil, vinegar, parsley, cilantro (if using), garlic, cumin, mustard, pepper, and salt.
  3. Pour the dressing over the carrots and toss to coat.
  4. Serve warm, let the flavors meld for an hour at room temperature, or refrigerate for several hours to overnight.
Recipe by Go Dairy Free at