Monday, February 27, 2012

Moroccan Carrot Salad

This salad is cool. Any really tasty. We had our annual Moroccan party in honor of Kelaine's favorite holiday and this year I wanted to add a new salad to the traditional menu. What I loved so much about this salad is that it is so simple and inexpensive to prepare, but it has a real depth of flavor and textures that make it seem much more sophisticated than it should. I think this would be an excellent addition to a summer or spring BBQ as well. There is no mayo and it can be served cold or room temperature, so it isn't very fussy either. Carrots seem like on of those "year round" vegetables so this salad makes sense even in the winter. It was very refreshing with our hearty meal.

Moroccan Carrot Salad

1 lb. carrots
1/4 cup vegetable oil
juice of one lemon
1 garlic clove
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne
1/2 cup golden raisins
1/2 tsp. black sesame seeds (optional)
2 Tbs. cilantro
salt and pepper

1. Peel and grate the carrots. I use the grater attachment to my food processor because I am lazy and because that attachment is fun.

2. Whisk together the oil, juice from the lemon, diced garlic, spices, and a sprinkle of salt and pepper.

3. Toss together the carrots, dressing, and raisins in a large bowl.

4. Add the sesame seeds and the chopped cilantro and toss to combine well. Serve cold or room temperature.


  1. This salad is unexpectedly delicious. I ate the leftovers straight out of the bag and didn't stop until I finished. You can ask Alex.

  2. I basically dont like most of the ingredients in this but it was so effing good when I ate it.