Moroccan Salad Recipe

Name: Moroccan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 lb baby carrots; 2 tablespoons lemon juice; 1 teaspoon sugar; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 tablespoon olive oil; 1/4 cup minced fresh parsley; 1 cup raisins

Servings: persons

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced fresh parsley
1 cup raisins

1
Slice carrots, diagonally, into pieces.
2
Cook carrots in boiling water until crisp-tender, about 5 minutes.
3
Drain, rinse with cold water, and drain again.
4
Set aside to cool.
5
Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
6
Stir to dissolve sugar and salt.
7
Stir in olive oil, parsley, and raisins.
8
Add carrots and toss.
9
Cover and refrigerate at least one hour or overnight to chill and blend flavors.
10
Stir occasionally.
11
Serve on lettuce leaves, if desired.
12
Cooking time means refrigeration time.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 lb baby carrots, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/2 teaspoon paprika, and more.

Yes, Moroccan 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 Salad

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