Sunday, July 7, 2013

Moroccan-Style Carrot and Raisin Salad

The sweet and spicy flavors of Morocco give this delicious and healthy salad an exotic flair.


1 pound medium-to-large carrots, peeled and thinly sliced
1/4 cup raisins (dark or golden)
1 tablespoon chopped fresh parsley or cilantro
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dash of cayenne pepper (optional)
Salt and freshly ground black pepper to taste

Boil or microwave the carrot slices in water until crisp-tender, about 5-10 minutes. Rinse in cold water to stop the cooking process, and drain well. Place the cooked/drained carrots in a bowl along with the raisins and the parsley or cilantro.

In a smaller bowl, whisk together the remaining ingredients. Pour over the carrots mixture, and toss well. Allow the carrots to marinate in the dressing at room temperature for at least 15 minutes.

Serve at room temperature or slightly chilled.

-- 4-6 servings


  1. This looks lovely : )

    I'm fond of Mediterranean cooking, too - always happy to add a new idea to my menu.

  2. I just made a French style carrot salad too much mustard for my family. I will have to try yours. Thanks for sharing this with us on foodie friday.

  3. Mary, Fab dish, it's on my shortlist for a feature. Cheers