Moroccan Carrot Salad Recipe

Name: Moroccan Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby carrots; 3 garlic cloves, peeled; 4 tablespoons olive oil, divided; ½ teaspoon paprika; ¼ teaspoon cumin; 1 teaspoon pepper; 1 pinch red pepper flakes; 1 tablespoon parsley, minced; 1 tablespoon cilantro, minced; ¼ cup red onion, minced; 2 tablespoons lemon juice, fresh; 1 tablespoon jalapeno, sliced; ¼ teaspoon lemon zest; 2 tablespoons black olives, sliced

Servings: persons

1 lb baby carrots
3 garlic cloves, peeled
4 tablespoons olive oil, divided
½ teaspoon paprika
¼ teaspoon cumin
1 teaspoon pepper
1 pinch red pepper flakes
1 tablespoon parsley, minced
1 tablespoon cilantro, minced
¼ cup red onion, minced
2 tablespoons lemon juice, fresh
1 tablespoon jalapeno, sliced
¼ teaspoon lemon zest
2 tablespoons black olives, sliced

1
Steam baby carrots and garlic for 10 minutes.
2
Mash garlic; cook in 2 Tablespoons oil with the paprika and cumin, pepper and red pepper flakes.
3
Add peppers.
4
Add carrots.
5
Saute for a minute.
6
Pour into bowl.
7
Add olives and herbs.
8
Add rest of oil and lemon juice.
9
Cover and refrigerate for at least one hour.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb baby carrots, 3 garlic cloves, peeled, 4 tablespoons olive oil, divided, ½ teaspoon paprika, and more.

Yes, Moroccan Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Carrot Salad

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