Moroccan carrot salad

Spicy and delicious, Moroccan carrot salad combines cooked sliced carrots in a zingy dressing. A perfect side dish, or as part of a mezze platter or buffet.

I’ve no idea how authentically ‘Moroccan’ this carrot salad is, but it is certainly enjoyed widely in Israel at least! You can buy little tubs of it alongside the humous in supermarkets and corner shops. They’re good, but never quite as good as the real thing, lovingly homemade. Obviously.

Appetisers and starters

This carrot 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. Yum.

What is Moroccan carrot salad?

Moroccan carrot salad 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 was almost inedibly salty. There is no single recipe for this delightful dish.

Tinker and adjust

The recipe for Moroccan carrot salad that I give below is based on one that came to me on a scrap of paper, from a friend at university. I’ve no idea where she got it from originally.

I’ve tinkered with her recipe – 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!

A spicy & delicious carrot salad, combining cooked sliced carrots in a zingy dressing. A perfect side dish or lovely addition to a mezze platter or buffet.

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Moroccan carrot salad

Course Salad, Side Dish
Cuisine Israeli, Middle Eastern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 140kcal
Author Helen


  • 450-500 g carrots
  • 4 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 1-2 cloves garlic crushed
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp ground ginger
  • 0.5 tsp ground black pepper
  • pinch cayenne
  • pinch salt
  • 1-2 tbsp chopped parsley


  • 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.
  • Meanwhile, whisk all the remaining ingredients in a bowl large enough to take the cooked carrots.
  • When the carrots are cooked, drain well, and add them to the dressing. Toss to coat, and leave to cool, mixing occasionally.
  • Serve cold.


Per serving: fat 14g, protein 1g, carbs 4g

Other salads you might enjoy include Israeli chopped vegetable salad, strawberry cucumber spinach salad with nuts and seeds, roasted vegetable and barley salad with creamy tahini dressing, and giant couscous salad with fresh herbs and crunchy nuts.

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. Moroccan here, it is indeed a Moroccan salad 🙂

    Thank you for sharing! To me this is the most “authentic” recipe I have found so far xx

  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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