Moroccan Carrot Salad


This simple Moroccan Carrot Salad is so full of flavor and easy to prepare. It’s a great dish to have in the fridge for a quick healthy side. The flavor develops even more with time as well.

Special Diet Notes: Moroccan Carrot Salad

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

Moroccan Carrot Salad
  • 2 lbs baby carrots, or regular carrots cut into ½ in pieces
  • 2 tablespoon extra-virgin olive oil
  • 2-4 garlic cloves, minced (1-2 teaspoon)
  • ½ teaspoon ground cumin
  • 2 tablespoon red wine vinegar
  • ½ teaspoon dijon mustard
  • ½ teaspoon sea salt (may reduce to ¼ t)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro (optional, I omitted)
  1. Steam carrots until just crisp tender 6-10 min.
  2. Combine all remaining ingredients and pour over carrots, toss to coat.
  3. Enjoy!

About Author

Alisa is the founder of, 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.

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