Warm Moroccan Carrot Salad for a Traditional Plant-Based Paleo Side

I’ve seen both cooked and raw versions of Moroccan Carrot Salad, but I prefer mine cooked. So this recipe is made with steamed carrots, and is very easy to prepare. Not to mention, it’s full of fresh flavors that pair well with many meals. You can even bring it to a potluck barbecue or picnic. It’s made without top allergens, gluten, and added sugars, so almost everyone can enjoy it.

I originally shared this recipe in 2006, and today it’s getting a big update!

Special Diet Notes: Moroccan Carrot Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.

Alisa Fleming

Moroccan Carrot Salad

5 from 2 votes

Although it's tasty when warm, this recipe is also a great healthy side dish to make ahead. The flavors develop more as it chills in the refrigerator.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 to 8 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 2 pounds baby carrots or regular carrots cut into 1/2-inch pieces
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro optional, I usually omit it
• 2 to 4 garlic cloves minced (about 1 to 2 teaspoons)
• ½ teaspoon ground cumin
• ½ teaspoon Dijon mustard
• ½ teaspoon freshly ground black pepper or to taste
• ¼ to ½ teaspoon fine sea salt to taste

Method

 

1. Steam the carrots until just crisp tender, about 6 to 10 minutes. Remove the carrots to a serving dish.
2. In a small bowl, whisk together the oil, vinegar, parsley, cilantro (if using), garlic, cumin, mustard, pepper, and salt.
3. Pour the dressing over the carrots and toss to coat.
4. Serve warm, let the flavors meld for an hour at room temperature, or refrigerate for several hours to overnight.

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Key Pantry Supplies: Moroccan Carrot Salad

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