Food & Cooking Recipes Salad Recipes Moroccan Carrot Salad 4.2 (23) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Cumin and cayenne give this bright orange salad its bite. Ingredients ¼ cup shelled pistachios Coarse salt and ground pepper 1 ½ pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick) ¼ cup raisins 3 tablespoons lemon juice (from 1 lemon) 2 garlic cloves, mashed to a paste ½ teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon ground cinnamon ⅛ teaspoon ground cayenne pepper 2 tablespoons extra-virgin olive oil ¼ cup fresh cilantro leaves Directions 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. 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. 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. 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. Rate it Print