Moroccan Carrot Salad with Cumin, Lemon and Coriander
Why this recipe works
- Bright balance: Lemon juice and zest cut through the olive oil and bring clarity to the natural sweetness of the carrots.
- Warm spice base: Cumin, paprika and garlic give the dressing depth without overwhelming the clean, fresh character of the salad.
- Good at room temperature: The carrots absorb flavour as they sit, making the salad practical for preparing ahead and serving alongside other dishes.
Get the most out of this recipe
Texture tips
- Keep the carrots intact: Cook the carrots until just tender, then drain them well so they stay defined rather than turning soft or watery.
- For a firmer bite: Err on the shorter side of the cooking time and let the warm dressing soften the carrots slightly as they rest.
Timing notes
- Serve at room temperature: This salad tastes best once the sharpness of the lemon and garlic has mellowed slightly, rather than straight from the fridge.
- Fast active work: Most of the recipe is simple peeling, slicing and whisking; the short boil is the only real cooking step.
Ingredient notes
- Use fresh ground cumin: Cumin is central to the flavour, so a fragrant, recently opened spice will give the dressing more warmth and depth.
- Finish with fresh herbs: Fresh coriander adds lift at the end; parsley is a gentler alternative, but dried herbs will not give the same brightness.
Make-ahead tips
- Make it in advance: Prepare the salad ahead and refrigerate it once cool; the flavours will continue to settle as it rests.
- Refresh before serving: Bring it back towards room temperature, then add a little fresh lemon or olive oil if the dressing tastes muted.
Equipment you'll need
Ingredients
Instructions
- Peel the carrots, then slice them into coins about 5 mm thick. Bring a large pot of water to the boil and season it with 1 tsp of the salt.
- Add the carrots and cook for 8 to 10 minutes until just tender but not falling apart. Drain well in a colander and leave to steam-dry for 2 minutes.
- Finely grate the lemon zest into a mixing bowl, then squeeze in the juice. Finely grate the garlic into the bowl, then whisk in the cumin, paprika, olive oil and remaining salt.
- While the carrots are still warm, toss them with the dressing until evenly coated. Leave at room temperature for 5 minutes so the flavours settle.
- Finely chop the coriander and fold it through the salad. Taste and adjust with a pinch more salt if needed, then serve at room temperature.
Recipe notes
Tips
- For the best texture, cook the carrots until a knife slides in easily but they still hold their shape.
- Letting the carrots cool slightly before serving helps the cumin and paprika bloom in the olive oil and lemon.
Substitutions
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, greener finish.
- Replace Sweet paprika with Smoked paprika for a deeper, smoky note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Serve at room temperature, or briefly bring back to life with a small drizzle of Extra virgin olive oil and a squeeze of Lemon before serving.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Moroccan
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Chopped Greek-American Salad with Pepperoncini
Chopped romaine salad with feta, olives and pepperoncini
Ensalada Murciana (Tomato, Tuna and Olive Salad)
Spanish tomato salad with tuna, olives and sliced egg
Smacked Cucumber Salad with Chilli Oil
Smacked cucumber salad with chilli oil, garlic and sesame
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
Caprese Salad (Tomato, Mozzarella and Basil Salad)
Tomato, mozzarella and basil salad with olive oil
Salmon and Beetroot Salad with Dill and Wholegrain Mustard
Hot-smoked salmon salad with roasted beetroot and dill
Za’atar Oven Chips
Oven chips tossed with za'atar, lemon and sea salt
Christmas Sausage Stuffing Balls
Baked sausage stuffing balls with onion, sage and thyme
Mashed Potatoes with Butter, Milk and Sour Cream
Creamy mashed potatoes with butter, milk and sour cream
Paprika Roasted Cauliflower
Roasted cauliflower with sweet paprika, garlic and sherry vinegar
Kartoffelsalat (German Potato Salad with Mustard Dressing)
German potato salad with vinegar, mustard and parsley
Tết Pickled Carrot and Daikon
Crisp pickled carrot and daikon in sweet vinegar brine
Chermoula Fish
Baked white fish topped with chermoula coriander and spices
Moroccan Spiced Potatoes with Cumin, Paprika and Lemon
Crisp-edged potatoes seasoned with cumin, paprika and lemon
Moroccan Lamb Kofta Traybake with Peppers and Tomatoes
Traybaked lamb kofta with peppers, tomatoes, lemon and coriander
Moroccan Tomato Soup with Chickpeas and Spices
Smooth tomato and chickpea soup with Moroccan spices
Moroccan Chicken Traybake with Preserved Lemon and Olives
Chicken traybake with preserved lemon, olives, potatoes and red onion
Kefta Tagine (Meatballs in Tomato Sauce)
Spiced beef meatballs simmered in a rich tomato sauce
You might also like
Zupa Ogórkowa (Polish Pickle Soup)
Tangy Polish pickle soup with potatoes and dill
Roasted Vegetable Provençal Bowl with Quinoa and Olives
Quinoa bowl topped with roasted vegetables, olives and lemon
Avgolemono Soup (Greek Chicken, Rice, Egg and Lemon)
Greek chicken and rice soup thickened with egg and lemon
Sekihan (Red Bean Rice for Celebrations)
Glutinous rice cooked with adzuki beans and black sesame
Soutzoukakia Smyrneika (Spiced Meatballs in Tomato Sauce)
Greek spiced beef meatballs in tomato sauce
Pulled Pork Bap with Slaw
Pulled pork baps topped with crunchy cabbage slaw
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
Teakhaus Large Teak Cutting Board
- Large, durable and knife-friendly teak surface
- FSC-certified wood with a premium finish
- Requires hand washing and occasional oiling
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
