Moroccan Raw Carrot Salad

Tracey found this recipe online at Both simple to prepare and tasty to eat, it’s been a hit a family parties!

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Moroccan Raw Carrot Salad


  • 1 pound carrots coarsely grated (about 4 cups)
  • 1/4 cup vegetable oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro or parsley
  • 2 to 4 cloves garlic mashed or minced
  • 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
  • 1 teaspoon sweet paprika
  • Pinch salt
  • About 1/2 teaspoon harissa Northwest African chili paste, 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)


  1. In a large bowl, mix together all the ingredients. 

  2. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavours to meld and permeate the carrots. Served chilled or at room temperature.