New This Month

Moroccan Carrot Salad


Cumin and cayenne give this bright orange salad its bite.

  • Servings: 4

Source: Body+Soul, March 2008


  • 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.

Cook's Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Reviews Add a comment

  • 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 - 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.