Moroccan Carrot Salad


Cumin and cayenne give this bright orange salad its bite.


  • 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

  • teaspoon ground cayenne pepper

  • 2 tablespoons extra-virgin olive oil

  • ¼ 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.

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