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Moroccan Carrot Salad with Raisins and Cumin

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salads
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 4 large carrots, peeled and grated or julienned
  • ½ cup golden or regular raisins
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped (optional but refreshing)
  • Salt and black pepper, to taste
  • For the Dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon (optional for warmth)
  • 1 teaspoon honey or maple syrup (optional for sweetness)
  • 1 small garlic clove, finely minced
  • Pinch of cayenne pepper or chili flakes (optional, for heat)

Instructions
 

  • Step 1: Prepare the Carrots : Peel and grate the carrots using a box grater or julienne peeler. Place them in a large mixing bowl. (Tip: For extra crunch and color, use a mix of orange, yellow, and purple carrots.)
  • Step 2: Soak the Raisins : In a small bowl, cover the raisins with warm water for about 5 minutes to plump them up. Drain and add them to the carrots.
  • Step 3: Make the Dressing : In a separate small bowl, whisk together: Olive oil ,Lemon juice ,Ground cumin,Cinnamon (if using),Honey or maple syrup,Minced garlic,Cayenne pepper,Salt and black pepper,Whisk until smooth and emulsified.
  • Step 4: Combine Everything : Pour the dressing over the carrots and raisins. Add chopped parsley and mint. Toss well to coat everything evenly.
  • Step 5: Marinate and Chill : Let the salad sit for at least 10–15 minutes before serving This allows the flavors to meld beautifully.