Moroccan Cooked Carrot Salad Recipe (2024)

switch the parsley for coriander and cool the carrots in water with ice cubes to keep a nice flashy orange color.
also great with raisins.

Used one less tablespoon of olive oil and the dish was still rich. This is a relatively easy dish with bright flavors. It looks beautiful when plated with the quartered hard boiled eggs and olives.

Try it with multicolored carrots, but be sure to steam and not boil as the purple ones will turn a drab grey. Over many years of making this type of salad, I have found it benefits from making it ahead and chilling it for two hours or more for flavors to develop - I always chill with lemon juice and parsley already incorporated, with no ill effect. Never seen it in Morocco with eggs though... For variety try mint leaves as alternative with orange blossom water and orange juice, add paprika.

Will do again and again- delicious, and make-ahead a great boon. I threw in 1/4C dried cherries -pantry remnants of something else. Excellent addition -- a taste surprise in a few of the bites. Cherries were really dried out so I plumped them in a little hot water while prepping the carrots, drained and added to skillet mix. Instead of cherries, could do with raisins or dried cranberries, but don't overdo the dried fruit --otherwise could overwhelm the dish with sweetness.

An attractive salad that one can make several hours ahead, always a help. Quite easy to do, once one slices the carrots. My carrots may have been too old, since the salad wasn't as sweet as I expected, but it makes a lovely presentation and is quite healthy.

Liked it a lot. Used ground cumin instead of seeds, kalamata olives, no eggs. Different for us.

Would steam for just 5 min and add more lemon juice

These were delicious! So simple - except for the carrot prep. Next time using a mandolin. Either way, highly worth it!

Didn’t like the texture of the carrots. Much prefer Florence Fabricant’s Roasted Carrot & Avocado salad. Similar flavors with better texture and caramelized carrots.

I made this with a few modifications and it still turned out great! Here’s the changes: - Omitted the garlic because the other dishes were garlic heavy; still tasted great- Omitted the garnishes - Used heirloom carrots (red, yellow, orange and purple) rather than regular. The colours were very nice - Blanched the carrots after steaming (per another comment here) to preserve the colour

I made this recipe without cooking the carrots. Sliced the coins of carrots very thinly, dressed the salad and then let sit for a few hours. Added mint to the parsley. Added a tablespoon of Valencia orange juice and a tablespoon of maple syrup. It was really good.

Great. Used cilantro instead of parsley.

Unbelievably good and comforting! Don’t skimp on the parsley or toasting the cumin seed, which makes this so vibrant marries with the brightness of the fresh lemon juice. I didn’t need all that olive oil so start with the lesser amount before adding on. I don’t think there are enough for 4 servings here so would recommend doubling.

Delicious as written, used ground cumin and 3T oil total, was enough. Served w/maftoul and Shawarma chicken.

Delicious. Definitely needs less olive oil- would skip adding the remainder at the end.

Liked it a lot. Used ground cumin instead of seeds, kalamata olives, no eggs. Different for us.

delicious! easy, simple, tasty....the lemon juice balanced the flavors...but I only used a teaspoon. it's a great side dish.

Excellent. I have cut the carrots in battons. Added green olives and eggs.Excellent. Will do it again.

I loathe steaming things and just sautéed the carrots for longer instead. Took about 15 mins in total. A great, simple dish!

I found this very bland. Ended up tossing it.

This is a favorite. Love the combination of carrot & cumin. For various reasons, I used ground cumin instead of roasting and grinding whole seeds. Under cooked the carrots so didn't need to worry about a cold water bath. They went straight into the pan with the dressing. I also used less olive oil. Haven't done the boiled egg yet, but its lovely with the olives.