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    Home Β» Recipes Β» Salads

    Moroccan Carrot Salad With Lemon Dressing

    Published: Sep 7, 2016 Β· Last Modified: Mar 30, 2021 by Beyond Mere Sustenance with 18 CommentsΒ· This post may contain affiliate links Β· This blog generates income via ads Β·

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    A fresh crunchy salad of matchstick carrots, toasted almonds and sweet currants tossed with a tangy, sweet lemon and olive oil based dressing... Moroccan flavors sing in my Moroccan Carrot Salad With Lemon Dressing! It's a tasty quick side dish with a grilled chicken breast, or a perfect light lunch topped with crumbled feta cheese. #Moroccan Recipes #Moroccansalads #carrotsaladrecipe #springsalads #glutenfreesalad #vegansides #vegetariansides

    A fresh and crunchy salad of matchstick carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing... Moroccan flavors sing in my Moroccan Carrot Salad With Lemon Dressing! This is a tasty and quick side dish with a grilled chicken breast, or a perfect light lunch topped with crumbled feta cheese.

    A clear glass bowl of Moroccan Carrot Salad with Lemon Dressing, a wood salt box and bottle of olive oil...
    Jump to:
    • πŸ‘©πŸ»β€πŸ³ Tamara Talks - Recipe Inspiration
    • πŸ“‹ Ingredients You'll Need
    • πŸ”ͺ Instructions
    • πŸ’­ Tips
    • ❓ FAQ
    • πŸ‹ More Moroccan-Inspired Recipes
    • πŸ“– Recipe
    • πŸ’¬ Comments

    I've decided the act that cannot wait

    is the important will to create

    But, ah, if my belly is ignored

    the pantry door I shall implore

    But I've been known to reach the bed

    ideas still famished in my head

    ~~ Roman Payne, Cities and Countries

    I tend to focus most of my recipes on main dishes. However, I find myself avoiding mundane sides (think garden salad with vinaigrette) like "the plague," and constantly find myself looking for new and interesting ways to complement the main dish. My Moroccan Carrot Salad With Lemon Dressing was one such creative moment that instantly became a favorite.

    👩🏻‍🍳 Tamara Talks - Recipe Inspiration

    Labor Day weekend, Mark and I had an adventure - we took our new tandem kayak to the Corpus Christi area for its maiden voyage. We travel with a tiny Aliner trailer, and space is tight.

    I have to plan each meal in advance, and pack carefully. The miniature refrigerator is packed tight, so fragile produce just doesn't work. Matchstick carrots (available in the produce section if you'd rather not prep your own) have proven to be perfect for our adventures.

    Paired with toasted almonds and dried currants (no refrigeration required), this dish made a perfect side for our grilled chicken breasts. The lemon dressing ingredients - fresh lemon juice, lemon infused olive oil, ras el hanout, cinnamon, orange blossom water, and pomegranate molasses - got shaken up in a mason jar.

    To save on dishes, I added the currants to the dressing and let them soak while I finished the rest of the meal. Just before serving dinner, I dumped the bag of matchstick carrots into a salad bowl, added the toasted almonds, cilantro, and scallions, then tossed with the lemon dressing and currants. I have to say, the combination was fabulous!

    The Moroccan flavor profile has become a favorite; ras el hanout and orange blossom water  (a newer addition to my well-stocked pantry) are such intriguing ingredients. There is much to love about this healthy Mediterranean cuisine! Have you had the opportunity to experience Moroccan food in a restaurant or in your own kitchen?

    📋 Ingredients You'll Need

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Dressing

    • lemon - You'll need both zest and juice. Please don't use bottled!
    • olive oil - I just happened to have lemon infused olive oil in my pantry, and I love layering flavors. Regular olive oil is fine too!
    • orange blossom water - This ingredient is optional. Orange blossom water has a long history in Mediterranean countries. It is water distilled with the blossoms from bitter orange trees, and has a complex, slightly bitter flavor. It can be found in the Middle Eastern section of supermarkets and in many ethnic grocery stores. Substitute an equal amount of orange zest if necessary.
    • pomegranate molasses - Pomegranate molasses (or syrup) is reduced pomegranate juice. Try this pomegranate molasses recipe. There really isn't a good substitute, but you can use honey if you can't find it, and don't wish to make it.
    • cinnamon
    • ras el hanout - Ras el hanout is a Moroccan spice blend. Make homemade ras el hanout, buy it at many supermarkets or buy it online.
    • shallot - Red onion is the best substitute.

    Salad

    • matchstick carrots - Matchstick carrots are a great time saver, but you can julienne or grate them as well.
    • currants - Golden raisins, dried cherries, dates are all good options.
    • slivered almonds - I have used pistachios as well.
    • scallions
    • cilantro

    Garnishes

    • chopped scallion
    • chopped cilantro
    • crumbled feta (optional)

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    A white bowl of prepared Moroccan carrot salad with feta cheese and cilantro alongside lemon wedges on a wood cutting board.

    🔪 Instructions

    1. Rehydrate the currants - If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.
    2. Prep the remaining salad ingredients - Toast the almonds, chop the cilantro and scallions.
    3. Make the dressing - Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.
    4. Finish the Moroccan carrot salad - To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro. Toss with the lemon dressing. Garnish as desired and enjoy!

    When I made the dish again at home, I made a couple of simple changes: I added a shallot to the dressing then blended it until smooth, and I topped the salad with a bit of crumbled feta. I served Moroccan Carrot Salad With Lemon Dressing with Ras El Hanout Chicken Kebabs marinated in olive oil, lemon juice and zest, garlic, and ras el hanout, then grilled. Couscous and a crisp New Zealand sauvignon blanc rounded out this fabulous Moroccan-inspired meal. My husband is such a good sport, often facing the same dishes several times in one week as I develop recipes and shoot photos...  🙂 I have to give Mark a shout out for his unwavering support!

    💭 Tips

    Pre-shredded carrots are a great time-saver, and available at most large grocery stores.

    Orange blossom water is optional. If you'd prefer to avoid buying ingredients that you may rarely use, substitute orange zest 1:1. I find it in the "International Foods" section of my grocery store, and at the Middle Eastern market in town.

    ❓ FAQ

    How well does this carrot salad recipe keep?

    In the refrigerator, it's even better the next day. Refrigerate in an airtight container. It will keep for about 3 days.

    What other kinds of dried fruits can I use?

    I LOVE this salad with dried cherries or dates!

    🍋 More Moroccan-Inspired Recipes

    • Moroccan-Style Chicken Couscous
    • Grilled Harissa Shrimp and Moroccan Couscous Salad
    • Moroccan Sweet Potato Pie
    • Moroccan Couscous Salad with Grilled Veggies and Chicken
    • Lentil Tabbouleh With Grilled Chicken
    • Baked Roccan Lamb Rolls
    Signature in red and green with chiles and limes. Healthyish Latin cuisine.

    πŸ“– Recipe

    Moroccan Carrot Salad With Lemon Dressing

    Tamara Andersen
    A fresh and crunchy salad of matchstick carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing… Moroccan flavors sing in my Moroccan Carrot Salad With Lemon Dressing! This is a tasty and quick side dish with a grilled chicken breast, or a perfect light lunch topped with crumbled feta cheese.
    4.55 from 20 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Total Time 15 mins
    Course Side Dishes
    Cuisine Moroccan
    Servings 4 servings
    Calories 232 kcal

    Ingredients
      

    Dressing

    • ¼ cup fresh lemon juice
    • zest of 1 lemon
    • ¼ cup lemon infused olive oil see notes
    • 1 teaspoon orange blossom water see notes
    • 2 teaspoons pomegranate molasses
    • ¼ teaspoon cinnamon
    • 1 teaspoon ras el hanout
    • 1 small shallot
    • ½ teaspoon sea salt
    • fresh ground pepper

    Salad

    • 10 ounces matchstick carrots see notes
    • ¼ cup currants
    • ¼ cup slivered almonds toasted
    • 2 scallions chopped
    • ½ cup chopped cilantro

    Garnishes

    • chopped scallion
    • chopped cilantro
    • crumbled feta optional

    Instructions

    • If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.
    • Toast the almonds, chop the cilantro and scallions.
    • Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.
    • To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro.
    • Toss with the lemon dressing.
    • Garnish as desired and enjoy!

    Notes

    I buy the matchstick carrots at my local market. You can also use grated carrots. A 10 ounce bag is about 3 cups.
    I keep lemon infused olive oil in my pantry, and I love layering flavors. Regular olive oil is fine too.
    Orange blossom water has a long history in Mediterranean countries. It is water distilled with the blossoms from bitter orange trees, and has a complex, slightly bitter flavor. It can be found in the Middle Eastern section of supermarkets and in many ethnic grocery stores. Substitute an equal amount of orange zest if necessary.
    Pomegranate molasses (or syrup) is reduced pomegranate juice. There really isn't a good substitute, but you can use honey if you can't find it, and don't wish to make it.

    Nutrition

    Calories: 232kcal | Carbohydrates: 19g | Protein: 3g | Fat: 17g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com
    « Exotic Tropical Margarita
    Ras El Hanout Chicken Kebabs »

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    Comments

    1. Pauline says

      August 02, 2021 at 5:37 pm

      This is a fantastic recipe, no adjustments were necessary. My husband doesn't like carrots, I told him this will be different. He loved this salad. Thank you

      Reply
      • Tamara Andersen says

        August 04, 2021 at 7:18 am

        That is so awesome! Thank you for taking the time to share your experience!

        Reply
    2. Trudie says

      September 20, 2018 at 6:50 pm

      Loved this recipe! The kids enjoyed it too and I am going to put it into the cook again pool. We adjusted the quantities in the dressing a little to suit the kids but all the elements were still there. Thank you.

      Reply
      • Tamara says

        September 20, 2018 at 8:24 pm

        Yay!!! Thanks for taking the time to write... I am so happy your family enjoyed it Trudie!

        Reply
    3. jane @ littlesugarsnaps says

      July 16, 2017 at 2:40 pm

      I love these photos Tammy - and the salad is my kind of heaven. It reminds me of something my mum used to serve up when I was a teenager.

      Reply
      • Tamara says

        July 17, 2017 at 2:50 pm

        Thanks Jane! I hope your salad as a teenager tasted better than the one I was familiar with - sweet and dressed with mayonnaise! Yuck... Fortunately it was a relative not my mom that made it regularly πŸ™‚

        Reply
    4. Elizabeth says

      October 04, 2016 at 4:52 am

      I am loving the sound of this! I have some veg box rainbow carrots in the fridge crying out to be turned into this gorgeous salad!

      Reply
      • Tamara says

        October 04, 2016 at 8:36 am

        I love rainbow carrots, and they'd be even prettier than the regular ones I've used in the photo! I hope you do give it a try πŸ™‚

        Reply
    5. cheri says

      September 10, 2016 at 4:02 pm

      I love crunchy salads like this and really enjoy the spices that you used in your dressing, I bet this is delicious!!

      Reply
      • Tamara says

        September 10, 2016 at 5:25 pm

        Thanks Cheri! It really is tasty, and so easy to make πŸ™‚

        Reply
    6. Jennifer says

      September 10, 2016 at 5:02 am

      This looks so good Tamara! I love Moroccan flavours, and like you, I am not a huge fan of basic salads either. I love that you've used pomegranate molasses in the dressing. Isn't it wonderful. πŸ™‚

      Reply
      • Tamara says

        September 10, 2016 at 8:28 am

        Yes, I love pomegranate molasses Jennifer! When we lived in Las Cruces, I couldn't get it, so I made my own by reducing juice. It was expensive and time consuming, but there really is no substitute!

        Reply
    7. Bam's Kitchen says

      September 08, 2016 at 10:26 pm

      Yum! I love everything abut this delicious salad. The spices, the sweet currants and carrots and crunchy nuts. shared and pinned!

      Reply
      • Tamara says

        September 09, 2016 at 8:38 am

        Thanks Bobbi! It's so simple and quick to make, but really is delicious!

        Reply
        • Bam's Kitchen says

          September 10, 2016 at 8:12 pm

          Made it this weekend and loved it!!!

          Reply
          • Tamara says

            September 10, 2016 at 8:39 pm

            You've know idea what that means to me Bobbi... Thank you!

            Reply
    8. Gloria @ Homemade & Yummy says

      September 08, 2016 at 2:45 pm

      This sounds like a great tasting salad. Thanks so much for sharing my Baked Roccan Lamb Rolls in your list of other recipes. Will share this post on FB and pin!!

      Reply
      • Tamara says

        September 08, 2016 at 3:39 pm

        Thanks Gloria! I was excited to include your Moroccan-inspired dish... I pinned it to my tapas board, and hope to include it in a dinner party one of these days... Yum!

        Reply

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