Moroccan Carrot Salad

This Moroccan carrot saladcomes together with delicious citrus dressing to create the perfect balance of sweet, spicy, tangy, and refreshing tastes.
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A plate of Moroccan carrot salad.
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If you’re looking for a fresh, vibrant dish to brighten up your meals, Moroccan carrot salad is a must-try. Packed with earthy spices like cumin and cinnamon, this salad brings bold flavors that pair perfectly with the natural sweetness of carrots. Plus, it’s super easy to throw together, making it a great option for weeknight dinners or meal prep.

Not only is this salad quick to make, but it’s also full of nutritious ingredients. The carrots provide a nice crunch, while fresh herbs like parsley or cilantro add brightness. Whether you’re serving it as a side or enjoying it as a light lunch, this dish is sure to add a pop of color and flavor to your table.

When meals are getting a little monotonous, it’s time to switch things up and make something new and exciting—this is the recipe to try! If you love this recipe, make sure to try this savory Italian tomato and olive salad, too!

Why You’ll Love This Moroccan Salad Recipe

If you’ve ever gotten hooked on a particular recipe for weeks on end, you’ll understand the effortless appeal of this formula right away. Here are a few reasons why this recipe is a favorite:

  • No-Cook Option: If you can’t take the heat, there’s still a place for you in the kitchen! The only time you’d need to think about turning on the oven is to toast the cashews, and you can completely skip that step by starting with roasted, unsalted cashews instead of raw.
  • Oil-Free: Focus on good fats from whole foods sources, like nuts and seeds, rather than more processed oils. The results are every bit as satisfying and much less greasy! If this is a diet choice, make sure to check out our oil-free recipe collection!
  • Complete Protein: Where do you get your protein? Plants, please! Chickpeas and cashews join forces to create a protein powerhouse, making this either a complete entrée or a highly nutritious side dish.
  • Worldly Flavors at Home: Satisfy your wanderlust without leaving your house. Travel to Morocco for just one night by enjoying the full breadth of rich spices in this boldly seasoned dish, and still be in bed by 10pm.
Moroccan carrot salad in a large serving bowl.

Key Ingredients

Though the ingredient list may look intimidating at a glance, most of the components are pantry staples or basic produce picks.

  • Carrots: This root vegetable is the star of the show, but that doesn’t mean it can’t share the spotlight. Switch things up and try a mixture of parsnips, daikon, sweet potato, zucchini, and/or beets when you want to shake up the routine. Consider using quick pickled carrots for a fun twist!
  • Cashews: Start with raw cashews to bring out the richest flavors after roasting, without any added salt or preservatives.
  • Chickpeas and Aquafaba: When you open a can of chickpeas, don’t dump that brine! The liquid inside has as much culinary value as the beans themselves. Known as aquafaba, you can use it as a thickener, binder, and overall egg replacer.
  • Pomegranate Arils: A pack of fresh or frozen pomegranate arils works great in a pinch but to save money and maximize on the juicy flavor, go for fresh.
  • Golden Raisins: Providing a tart, tangy sweetness that harmonizes with the pomegranate arils, golden raisins add complex flavors along with a toothsome chew. Though the results will be slightly different, you could substitute conventional black raisins, currants, or chopped dried figs instead.
  • Citrus: Emphasizing acidic ingredients makes it easy to cut down on salt. Lemon, lime, and orange serve to accentuate the dazzling array of herbs and spices, underscoring each bite with sharp contrast.

Ingredients for Extra Flavor

  • Fresh Herbs: Mint, cilantro, and scallions add pops of fresh herbaceous accents that brighten the whole dish. If you’re not a fan of cilantro, you can swap it for an equal measure of parsley.
  • Maple Syrup: All it takes is a tiny drizzle of this earthy sap to really make everything pop. It’s an unrefined sugar which means it won’t spike blood sugar the same way that other sweeteners might.
  • Spices: Turmeric, cumin, ginger, cinnamon, and cayenne factor prominently in the highly seasoned golden dressing. You can get away with using mild yellow curry powder if you’re short on supplies but stay the course with the prescribed regimen for an optimal outcome.

How To Make This Moroccan Carrot Salad

Step 1: Optionally roast the raw cashews in the oven, then set aside to allow them to cool.

Step 2: Use a julienne peeler to create “noodles” with each carrot. Transfer to a large bowl that has a tight-fitting lid and add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint and green onions to the carrots. Use salad servers or tongs to combine the ingredients, then set aside to make the dressing.

Step 3: Make the citrus-turmeric dressing by combining all of the ingredients in a blender for 30 seconds until completely smooth. At this time you can taste and adjust seasonings by adding more salt, black pepper and maple syrup if desired.

A citrus-turmeric dressing being prepped in a food processor.

Step 4: Pour the dressing over the salad then cover the bowl tightly with its lid and shake the bowl for 10 to 15 seconds to thoroughly coat the salad with the dressing. Transfer the Moroccan carrot salad to the fridge to chill for at least 30 minutes prior to serving it.

How To Make Carrot “Noodles”

Carrots and carrot shred, surrounded by other prepped ingredients.

There’s more than one way to turn the humble taproot into elegant strands of plant-based noodles.

  • For the lowest-tech approach, use a very sharp knife to slice very thin planks that run the whole length of the carrots, turn them over and slice them into narrow strips. This method may be a bit time-consuming and yield the least consistent results, but it’s a great way to practice your knife skills.
  • The next step up would be using a julienne peeler to create “noodles” with each carrot. All you need to do is run the peeler down the length of each carrot to make beautiful, matching vegetable threads.
  • If you have a spiralizer handy, this is an excellent time to break it out. Bear in mind this is only a viable option if your carrots are particularly thick, since so much of the core is lost in the process. You may want to start with 1 ½ pounds of carrots in this case to ensure you end up with enough noodles.

How To Serve Up Your Moroccan Carrots

Aside from enjoying this salad as an accompaniment to plant-based entrees like baked tofu, seared seitan, or crispy chickpea nuggets, there are plenty of other ways to enjoy it. Here are our top three favorite suggestions:

A plate of Moroccan carrot salad with a lime wedge.

FAQs

Can you make this middle eastern carrot salad in advance?

Yes! This recipe is an excellent candidate for meal prep, packed lunches, and planned leftovers. It’s much heartier than a typical salad made of delicate greens, which means it can hold up longer after being dressed. That said, for best results, store the salad and dressing separately in airtight containers in the fridge until ready to eat; up to 5 days. Once fully assembled, it’s best enjoyed within 3 days. The longer it sits, the softer the carrots will become.

How can I make this recipe nut-free?

For a nut-free option, you can simply omit the cashews or replace them with pepitas (shelled pumpkin seeds) or additional sunflower seeds.

What’s the easiest way to remove fresh pomegranate arils from the whole fruit?

Feel free to grab a pack of fresh or frozen pomegranate arils to breeze straight through the prep work! If you’re starting with a whole pomegranate, it takes just a few more minutes of effort, which will be rewarded with the freshest flavors. Slice the pomegranate in half horizontally, hold it over a large bowl, and use a spatula or a wooden spoon to firmly whack the outside surface. The seeds will begin to fall into the bowl. Continue until all seeds have been removed, then repeat with the other half.

A large bowl of Moroccan carrot salad with gold serving utensils.

Listen while you cook! Tune into my podcast, The Plant Powered People Podcast, while you’re cooking, folding laundry, or taking a bath. It may just change your life!  

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Moroccan Carrot Salad with Citrus Dressing

5 from 8 votes
This carrot noodle salad is my ultimate go-to. The crunchy carrots, tangy dressing, and satisfying toppings make it a delicious and nutritious meal. It's packed with protein and flavor, making it a versatile option for any occasion.
A plate of Moroccan carrot salad.
Prep Time 40 minutes
Total Time 40 minutes
Servings 4

Ingredients

For The Salad

  • 1 cup raw cashews, (146 grams)
  • 1 pounds carrots, (454 grams)
  • 1 14-ounce can chickpeas, drained, aquafaba reserved, (392 grams)
  • 1 cup pomegranate arils, (174 grams, about 1 large pomegranate)
  • ½ cup golden raisins, (73 grams)
  • ½ cup roasted salted sunflower seeds, (67 grams)
  • ¼ cup sesame seeds, (36 grams)
  • ½ cup fresh cilantro leaves, (8 grams) finely chopped
  • ½ cup fresh mint, (46 grams) finely chopped
  • 2 green onions, finely chopped

For The Citrus Dressing

  • ¼ cup orange juice, (60 ml) fresh or refrigerated
  • 1 tablespoon reserved aquafaba, (15 ml)
  • 1 large lime, zested and juiced
  • 3 tablespoons red wine vinegar, (45 ml)
  • tablespoons pure maple syrup, (23 ml) plus more as needed
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon salt, plus more as needed
  • ½ teaspoon black pepper, plus more as needed
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne, optional
  • ¼ teaspoon ground cinnamon

Instructions

  • Roast the cashews (optional). Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper and spread the cashews out on it in an even layer. Roast the cashews for 8 to 12 minutes, checking them frequently during the last 5 minutes to make sure they are golden without being burned. Remove the cashews from the oven and set them aside to cool.
  • Spiralize or julienne the carrots into noodles. Place all of the carrot noodles in a large bowl.
  • Add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint, and green onions to the carrots. Use salad servers or tongs to combine the ingredients. Set the salad aside.
  • Make the citrus dressing by combining the orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, garlic powder, salt, black pepper, ginger, cumin, cayenne (if using), and cinnamon in a blender. Blend the ingredients until the dressing is completely smooth. Taste the dressing and add more salt, black pepper and maple syrup if desired.
  • Pour the dressing over the salad and toss to coat everything evenly in the dressing. Cover the salad and place in the fridge for at least 30 minutes prior to serving it.

Video

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to adjust the amount of cayenne pepper depending on your spice preference.
Adapted from a recipe by Jackie Akerberg from The Clean Vegan

Nutrition

Calories: 511kcal | Carbohydrates: 58g | Protein: 14g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 508mg | Potassium: 1081mg | Fiber: 11g | Sugar: 30g | Vitamin A: 19468IU | Vitamin C: 23mg | Calcium: 206mg | Iron: 6mg
Course — Salad, Side Dish
Cuisine — moroccan
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

Many thanks to our amazing recipe tester Nicole Benson for testing this recipe!

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5 from 8 votes

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Recipe Rating




10 comments
  1. 5 stars
    I just made this salad, it is incredibly tasty and healthy, so many flavors. Can I post a picture or two here, it also looks so good.

    • That’s wonderful to hear! We’re so glad you enjoyed the salad. Unfortunately, our site doesn’t currently allow for photo uploads in comments. However, we’d love to see your delicious creation! Feel free to share your photos on social media and tag us @vegan on Instagram or @worldofvegan everywhere else. We can’t wait to see your culinary masterpiece!

  2. Andrea White says:

    5 stars
    this salad is so good and the dressing is the cherry on top!

  3. Nicole Benson says:

    5 stars
    This salad is not only esthetically beautiful it’s packed full of delicious flavor. A great side to add to your next BBQ, luncheon or gathering!

  4. This Moroccan Carrot Salad recipe is so good. Love the flavors and textures and it was fun to make. Thanks for the recipe!

  5. 5 stars
    This recipe is so fresh and light! I love carrots and this is just such treat. Delish!

  6. Beatriz Buono-Core says:

    5 stars
    Perfection! These flavors go so well together 🙂

  7. 5 stars
    Very flavorful and delicious salad packed with protein!!

  8. 5 stars
    The flavors in this salad are unreal! It’s so incredibly tasty and delicious—makes eating veggies so enjoyable!

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