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This Moroccan-Inspired Carrot Salad bursts with zesty, warm, and fresh flavors in every bite. It's a quick, colorful dish that's as easy to make as it is delicious.
I'm hooked on this Moroccan-Inspired Carrot Salad-a no-cook gem that's bright, tangy, and ready in minutes. It's perfect year-round but shines on hot days when I crave something light yet satisfying.
The Moroccan inspiration comes from the warm spices paired with sweet golden raisins and fresh herbs, which echo traditional Moroccan salads that balance tangy, sweet, and savory elements. It's glorious!
Serve it as a light lunch, a standout side, or on a vegan mezze platter with classic or roasted red pepper hummus, warm pita, quick-pickle red onions, and roasted veggie dips like muhammara. Pair it with falafel, stuffed grape leaves, harissa tahini cauliflower, or tabbouleh for a complete, flavor-packed meal that's simple and stunning!
Ingredients in Moroccan-Inspired Carrot Salad
Here's what you'll need to make this carrot salad and a few notes:
- Carrots - A Y-shaped peeler creates long, thin ribbons best for soaking up dressing.
- Shallot - The lemon juice softens its bite, adding a lightly pickled, tangy note. Skip if you don't have it.
- Cashews + Sesame Seeds - Roasted cashews and sesame seeds add nutty depth. For richer flavor, lightly toast them in a dry skillet, even if pre-roasted.
- Golden Raisins - Their sweetness balances savory and tangy notes. Regular raisins or chopped dates work, too.
- Spice Blend - Cumin offers earthy warmth, cinnamon a touch of sweetness, and Aleppo pepper adds a gentle warmth with a hint of tang. Substitute a pinch of red pepper flakes or omit.
- Butter Beans - Choose firm canned beans, like Bush's, to avoid breakage.
- Lemon Juice - Brightens the dish with acidity. Add lemon zest for extra aromatic depth. Red wine works as a substitute, but I would reduce the amount.
- Mint + Cilantro - These herbs bring vibrant freshness. Mint is key, but swap cilantro for parsley if needed.
- Green Onion - Swap with chives or a thinly sliced red onion if needed, but use sparingly.
- Extra Virgin Olive Oil - Brings a slight fruity richness, binding the salad and enhancing herbs and spices
How to make Carrot Salad
This carrot salad comes together easily in just a few steps. Here's how it's done:
- In a large bowl, mix carrot ribbons, butter beans, shallots, green onions, and golden raisins. Drizzle with olive oil and lemon juice, tossing lightly to combine.
- In a small bowl, blend cumin, Aleppo pepper, and cinnamon. Sprinkle over the salad and toss to coat evenly.
- Add cashews, mint, cilantro, and sesame seeds, folding them in gently.
- Adjust seasoning as needed and garnish with extra sesame seeds and herbs, if desired.
FAQs
This carrot salad holds up well in the fridge for up to 3 days. For the freshest flavor, wait to add the chopped herbs and salt until just before serving. That way, the herbs stay vibrant and the texture stays crisp.
More flavorful sides to enjoy
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Recipe
Moroccan-Inspired Carrot and Butter Bean Salad
Ingredients
- 3 cups thin carrot ribbons from about 3 large carrots (*see note)
- 1 15-ounce can large butter beans , drained and rinsed (*see note)
- 2 tablespoons thinly sliced shallot
- 2 green onions , thinly sliced
- 2 heaped tablespoons golden raisins (sub regular raisins)
- 1.5 tablespoons olive oil , extra virgin
- 1.5 tablespoons lemon juice , freshly squeezed. More to taste.
- ¼ teaspoon ground cumin
- ⅛ teaspoon Aleppo pepper flakes (omit or sub crushed red pepper)
- Pinch ground cinnamon
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro or parsley
- 2 teaspoons toasted sesame seeds , plus more for garnish (sub black sesame)
- ¼ cup roughly chopped roasted cashews (sub almonds)
- ¼ teaspoon sea salt , more to taste
Recommended Equipment
- 1 Vegetable Peeler
- 1 Large Mixing Bowl
- 1 Small Prep Bowl
Instructions
- In a large bowl, combine the carrot ribbons, butter beans, shallot, green onions, and golden raisins. Drizzle with the olive oil and lemon juice, then toss gently to coat.
- In a small bowl, stir together the cumin, Aleppo pepper, and cinnamon. Sprinkle the spice mix over the salad and toss again to evenly distribute.
- Fold in the cashews, chopped mint, cilantro, and sesame seeds.
- Taste for seasoning and add more if needed. Serve garnished with additional sesame seeds and herbs, if desired.
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