Moroccan Carrot Salad

Get ready for a flavor explosion that takes just 15 minutes to make! This vibrant Moroccan carrot salad combines sweet, tangy, and aromatic spices that will transport your taste buds straight to North Africa. The best part? It’s ridiculously simple but tastes like you spent hours in the kitchen.

What makes this salad truly special is the perfect balance of textures and flavors. Crunchy carrots meet the subtle bite of red onion, while plump currants add bursts of sweetness against the bright, citrusy dressing. The warm spices of cumin and coriander bring that authentic Moroccan magic that’ll have everyone asking for your secret.

Ingredients

For the salad:

• 4 medium carrots, peeled, grated
• ½ red onion, thinly sliced
• 2 tablespoons currants
• ¼ cup chopped flat-leaf parsley

For the dressing:

• ⅓ cup lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Freshly ground black pepper, to taste

Steps

1. In a large bowl, gently toss together the grated carrots, red onion slices, currants, and chopped parsley. Use a light hand when mixing to prevent the delicate grated carrots from becoming mushy or releasing too much moisture. The vibrant orange, purple, and green colors should be evenly distributed throughout.
2. In a separate small bowl, whisk together the lemon juice, olive oil, honey, ground cumin, ground coriander, and a generous grind of black pepper until fully combined and slightly emulsified (about 30 seconds of vigorous whisking). Taste the dressing and adjust seasonings if needed – it should be tangy with a distinct warm spice note.
3. Just before serving, pour the dressing over the carrot mixture and toss gently but thoroughly to coat all ingredients evenly. Let the salad sit for 2-3 minutes before serving to allow the flavors to meld together. This brief resting period allows the carrots to slightly soften and absorb the aromatic dressing.

Smart Swaps

• Replace currants with chopped dried apricots (same amount) for a different sweet note
• Substitute cilantro for the parsley if you prefer its bolder flavor profile
• Use orange juice instead of lemon juice for a sweeter, less tangy dressing
• Add 1/4 cup toasted sliced almonds for extra crunch and protein

Make It Diabetes-Friendly

• Omit the honey and use 1/2 teaspoon stevia instead (reduces carbs by approximately 5g per serving)
• Reduce currants to 1 tablespoon and add 1 tablespoon chopped pistachios for texture with fewer carbs
• Serve a smaller portion (1/2 cup) alongside a protein source to balance blood sugar impact
• Add 1/2 teaspoon cinnamon to the dressing, which may help regulate blood sugar levels

Pro Tips

• Grate carrots using the large holes of a box grater for the perfect texture – not too fine, not too thick
• Make this salad up to 24 hours ahead, but store the dressing separately and combine just before serving
• For an extra flavor boost, toast the cumin and coriander in a dry pan for 30 seconds before adding to the dressing
• Soak the sliced red onion in ice water for 10 minutes, then drain and pat dry to reduce its sharpness while maintaining crunch