Moroccan Carrot Salad

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to two days ahead.

Per serving: 214 calories; 4 g protein; 11 g fat; 29 g carb; 6 g fiber
Body+Soul, March 2008
  • Yield Serves 4
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  • 1/4 cup shelled pistachios
  • Coarse salt and ground pepper
  • 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
  • 1/4 cup raisins
  • 3 tablespoons lemon juice (from 1 lemon)
  • 2 garlic cloves, mashed to a paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh cilantro leaves


  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.

  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.

  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.

  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.

Recipe Reviews

Reviews (3)

  • cojack 1 Sep, 2011

    I've made this twice and love it. I can't wait to try it raw with grated carrots as the commenter above suggests.

  • aharvey123 13 May, 2011

    This salad also tastes great raw - just grate or shred carrots. Just made it with a spicy dukkah mix from vibrantflavors.com - wonderful!

  • Jesso 26 Jul, 2009

    I made this without cilantro, and it tasted fine. Also substituted toasted chopped almonds for the pistachios. It was a nice tart, energizing dish.