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Revolutionary Moroccan Carrot Salad

Eleven months of the year, I forget about this recipe entirely, but come the hottest days of the year, I crave the bright colors and bracing yin-yang of this Moroccan carrot salad. It’s refreshing to eat, beautiful to look at and absurdly easy to make.


  • 1 pound of carrots
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika smoked is particularly nice
  • generous pinch cayenne pepper or if you have it, Aleppo pepper
  • 2 teaspoons agave or honey
  • 4 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • a good handful fresh flat-leaf parsley coarsely chopped


  • Coarsely shred carrots in a food processor or chop into 1/4-inch matchsticks, your call.
  • Dump into a good-sized bowl and set aside.
  • Heat oil and spices in a small skillet over low heat, stirring until spices darken and the whole thing turns fragrant, about 2 to 3 minutes. Remove from heat and allow to cool.
  • Add oil and spice mixture to carrots and toss to coat. Add honey or agave, lemon juice, and sea salt.
  • May be made a day ahead and chilled in an airtight container.
  • Before serving, gently mix in parsley and enjoy slightly chilled.