Moroccan carrot salad

Another Israeli favourite here – Moroccan carrot salad. I’ve no idea how ‘Moroccan’ this is, but it is certainly enjoyed widely in Israel. You can even buy little tubs of it alongside the humous in supermarkets and corner shops. Not that they’re as good as the real thing, lovingly homemade 🙂

This salad has developed a sort of ubiquity, in fact. There is a certain type of traditional restaurant in Israel, where when you sit down, they bring a menu and along with it an array of little saucers with dips and salads and things to whet the appetite. These usually include olives, humous, chopped salad, pickles, and more often than not, Moroccan carrot salad. If you’re lucky, and the restaurant you choose is in an area dense with such establishments, you may find that they have entered into an unending game of one-upmanship, whereby they compete as to which restaurant can provide the widest range of tasty pre-dinner tidbits. You almost don’t need dinner once you’ve noshed them all up. Yum.

Anyway, back to the Moroccan carrot salad. It consists of cooked, sliced carrots, in a spicy dressing, usually with some chopped herb or other for a bit of greenery. I’ve had versions which were extremely sharp, almost sour. And others that were ridiculously sweet. Some with no chopped herbs, others with an abundance. One restaurant version we sent back as being inedibly salty. There is no single recipe for this (usually!) delightful dish.

The recipe for Moroccan carrot salad that I give below is based on one that was passed to me by a friend at university. I’ve no idea where she got it from. I’ve tinkered with the original – adjusting the spices to suit my taste, and adding some chopped parsley where before there was none. I like this version very much, and apparently so does DH. We managed to eat a whole bowlful – nearly 500g of carrots – between the two of us. As a side dish!!

So, while I’d say that this serves 4 as a side dish, that does rather depend on your enthusiasm!

Moroccan carrot salad

Moroccan carrot salad
Serves 4
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
140 calories
4 g
0 g
14 g
1 g
2 g
62 g
60 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 140
Calories from Fat 121
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
Sodium 60mg
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 450-500g carrots
  2. 4 tbsp olive oil
  3. 3 tbsp white wine vinegar
  4. 1-2 cloves garlic, crushed
  5. 1 tsp smoked paprika
  6. 1 tsp cumin
  7. 0.5 tsp ground ginger
  8. 0.5 tsp ground black pepper
  9. pinch cayenne
  10. pinch salt
  11. 1-2 tbsp chopped parsley
  1. Peel the carrots and cut into slices 6-7mm thick. Cover with cold water, bring to the boil, and simmer for around 5 minutes until just tender.
  2. Meanwhile, whisk all the remaining ingredients in a bowl large enough to take the cooked carrots.
  3. When the carrots are cooked, drain well, and add them to the dressing. Toss to coat, and leave to cool, mixing occasionally.
  4. Serve cold.
 I’m entering this into No Croutons Required, a vegetarian soup & salad challenge hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen.


  1. Pingback: Israeli vegetable salad - Family-Friends-Food

  2. I just love the idea of a Moroccan salad from Israel. I’ve never been to either country but this looks delish 🙂

  3. What fabulous flavours I have to try this. Thanks for entering it into this month’s No Croutons Required. The roundup is now live. BTW I can only enter one per blog for NCR so I chose this one 🙂

    • Thanks Jac. Sorry, I didn’t realise the ‘one entry per blog’ rule. Oops! Been making so many salads this summer! Thanks for picking this one though 🙂

  4. Thanks Caroline! Glad you enjoy the blog. Delighted to know the original source of the recipe. Take care, H x.

  5. Hi Helen. Love the blog! I should say that the original recipe came from Claudia Roden’s book on Middle Eastern cooking. Looking forward to trying your twist on it! Shabbat Shalom, c

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