Moroccan Carrot Salad

1 Reviews
100% would make this recipe again

Cooked carrots salads, seasoned with herbs and spices are very present on Moroccan tables, served as a side to meat or fish. It is best to prepare them in advance to allow time to develop the flavors.

Preparation : 10 min Cooking : 15 min
120 calories/serving


6 carrots, peeled 600 g
2 tbsp extra virgin olive oil 30 mL
1 clove garlic, minced
1 1/2 tbsp lemonjuice, freshly squeezed 1/2 lemon
1/2 tsp ground cumin 1 g
1/2 tsp paprika 2 g
1/4 tsp cayenne pepper 1 g
2 1/2 tbsp fresh cilantro, finely chopped 5 g
2 tbsp Italian parsley, fresh, finely chopped 12 g
1 pinch salt 0.1 g


  1. Bring a large pot of salted water to a boil. Add the carrots and boil until fork-tender, about 15 min. Let cool slightly, then slice into 1 cm (1/2-in) coins.
  2. Meanwhile, in a large bowl, whisk the olive oil, garlic, lemon juice, spices and a pinch of salt. Toss with the carrots to coat, then toss with the cilantro and parsley.
  3. Serve warm or at room temperature, or chill until ready to serve.

Nutrition Facts Table

per 1 serving (170 g)


% Daily Value




7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %


0 mg


100 mg

4 %


14 g

5 %


5 g

18 %


6 g

Net Carbs

9 g


1 g

Vitamin A

286 %

Vitamin C

18 %


5 %


7 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Potassium, Vitamin B6
Source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2
Fats 1 ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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