Warm Moroccan Carrot Salad for a Traditional Plant-Based Paleo Side


I’ve seen both cooked and raw versions of Moroccan Carrot Salad, but I prefer mine cooked. So this recipe is made with steamed carrots, and is very easy to prepare. Not to mention, it’s full of fresh flavors that pair well with many meals. You can even bring it to a potluck barbecue or picnic. It’s made without top allergens, gluten, and added sugars, so almost everyone can enjoy it.

Moroccan Carrot Salad Recipe - An easy, versatile, plant-based, paleo-friendly side

I originally shared this recipe in 2006, and today it’s getting a big update!

Special Diet Notes: Moroccan Carrot Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

5.0 from 2 reviews
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.

Key Pantry Supplies: Moroccan Carrot Salad

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I love that you made this carrot salad warm. That’s definitely easier on the digestion and what a great group of ingredients you have to go with it. Will be jumping into this shortly!

  2. I’ve been looking for more ways to serve carrots. I love that the flavors in this lend themselves to Latin cooking as well as the Moroccan.

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