Moroccan carrot salad

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