Moroccan Cooked Carrot Salad – a delicious recipe with carrots, parsley, garlic, olive oil, freshly squeezed lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash and peel the carrots, and slice them into 3/4 inch rounds. To cook the carrots you can either steam them in a steaming pot, or you can put them into a sauce pan with two cups of water and cook with a lid on, on medium-low heat, until the carrots are soft but not too soft, for about 15 minutes (make sure not to over cook them). Drain and let them cool.
2
Add the carrots and chopped parsley into medium salad bowl.
3
to make the dressing, put the rest of the ingredients into a small bowl and mix it together. Pour the dressing over the carrots and toss gently. Serve immediately or keep in the fridge up to five days. The salad can be served cold but I think it tastes better in room temperature.
245
kcal
Calories
8
g
Fat
41
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 Medium carrots, 1/4 cup finely chopped parsley, 3 Medium garlic cloves - crushed, 2 tablespoons olive oil, and more.
Yes, Moroccan Cooked 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.
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