Moroccan Carrot Salad – Vegan – GF

This Moroccan carrot salad is vibrant, easy to make, and loaded with delicious flavors. It’s sweet and spicy with the perfect amount of crunch. This salad can be served as an appetizer, side dish, or a light lunch!

Naturally vegan and free from gluten.

Moroccan carrot salad

The most-known Moroccan carrot salad is made with cooked and seasoned carrots. it’s usually served, in small portions, as a side dish.

While the traditionally cooked carrot salad is truly delicious, this recipe is different but keeps a flavor profile reminiscent of authentic Moroccan cuisine.

Here’s why you’ll love this carrot salad

• This carrot salad is easy to make and perfect for any occasion.
• It’s sweet and lightly spiced with the perfect amount of crunch.
• This carrot salad is ideal for meal prep.
• Very versatile, you can add your favorite ingredients to make it suit your liking.

What you’ll need to make this Moroccan carrot salad

For the dressing:

• Extra virgin olive oil
• Lemon juice
• Maple syrup
• Minced garlic
• Minced ginger
• Cinnamon
• Salt & pepper

For the carrot salad:

• Shredded carrots
• Chopped fresh coriander
• Crushed roasted almonds
• Roasted sesame seeds
• Raisins

How to make this recipe perfectly

1. This salad is easy to throw together. Just shred your carrots and add them to a large mixing bowl.
2. Add your chopped coriander, almonds, sesame seeds, and raisins.
3. Then prep the salad dressing by mixing all the ingredients in a jar or a small mixing bowl.
4. Dress your salad and toss everything together to coat. If you like it with a light dressing, start with a small amount of dressing, and add more if needed.

If you’re making this Moroccan carrot salad, store the salad and dressing separately.

Tips to make this salad perfectly every time

• The base of this salad is shredded carrots. I used a grating box, but a shredder or food processor can do the job. You can also buy carrots pre-shredded if you prefer.
• Use store-bought roasted almonds, and sesame seeds to cut on time from prepping.
• You can add any protein if you’d like to make it more of a complete meal. Chickpeas, lentils, and quinoa are a delicious addition to this salad!
• Make a double batch of the dressing and keep it in the fridge! It’s perfect for seasoning your bowls, salads, or roasted veggies with a delicious sweet and spicy kick.
• Only dress the salad when ready to serve. If the salad is already dressed, it will wilt.
  You can also meal-prep this salad into separate containers, and enjoy it throughout the week.

More Moroccan recipes you might want to try next

• Cooked eggplant salad – Zaalouk
• Moroccan honeycomb pancakes – Bghrir
• Couscous salad with chickpeas
• Moroccan lentil soup with carrots

                What you might need to make this recipe:

Sesame Seeds

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Maple Syrup

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Moroccan Carrot Salad - Vegan - GF

Prep Time

15 mins

 

This Moroccan carrot salad is vibrant, easy to make, and loaded with delicious flavors. It's sweet and spicy with the perfect amount of crunch. This salad can be served as an appetizer, side dish, or a light lunch!

Course: Appetizer, Salad, Side Dish

Cuisine: Moroccan, Plant-based, Vegan

Keyword: carrot, easy, gluten-free, healthy, meal prep, moroccan, salad, vegan

Servings: 3

Calories: 159 kcal

Author: Loubna

Ingredients

• 3 cup shredded carrots
• 1/3 cup crushed roasted almonds (can be replaced with roasted cashews)
• 1/4 cup raisins
• 1 tbsp sesame seeds (lightly toasted)
• 1/4 cup chopped coriander

For the dressing

• 1/8 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1/2 tsp cinnamon
• a pinch of sea salt
• freshly ground black pepper ( to taste)

Instructions

1. In a small jar, add all the dressing ingredients. Close the lid and shake to combine.

2. In a medium mixing bowl, add your shredded carrots, almonds, raisins, sesame seeds, and coriander.

3. Add the dressing and toss to coat the salad with the dressing. Serve right after dressing.

Recipe Notes

• This salad is great for meal prepping. Keep the salad and the dressing into two separate containers, and only mix before serving.
• This carrot salad can be kept undressed in the fridge for up the 3 days. 

                  Check out our other plant-based recipes

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