Go Back

Moroccan Carrot Salad

Celebrate Earth Day with carrots, not carbon. This Moroccan carrot salad is seasonal, bright on the plate and bright in the mouth. Absurdly easy to make, it’s a no-cook wonder.


  • 1 pound 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
  • juice of 2 lemons about 4 teaspoons
  • 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.
  • 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 — not cold, but cool.