moroccan spiced cooked carrot salad

moroccan spiced cooked carrot salad

I’ve been very into carrots this winter, cooking them in stir-fries and soups and grating them raw to serve as a salad with a citrus vinaigrette. One of my favorite Moroccan salads is a simple cooked carrot salad, one that seems to be so complex in flavor but that is actually really easy and quick to put together. The carrots are first cut into coins and boiled in salted water for 10 minutes until they soften but still retain a slight crunch. Once ready, they are then cooked again in olive oil with onion and garlic and lots of warm spices: ginger, coriander, cumin and preserved lemon. This salad tastes delicious when served warm or at room temperature, as a side dish or as a starter and is perfect for any occasion — whether winter, spring, summer or fall.

moroccan spiced cooked carrot salad
Prep time
Cook time
Total time
Recipe type: Salad, Side
Cuisine: Moroccan
Serves: 4 to 6
  • 1kg carrots, peeled and cut into 0.5cm coins
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 small preserved lemon*, skin chopped
  • Fresh coriander, chopped
  • Salt and pepper, to taste
  1. Boil water with salt in a pot. Add the carrots, cover, and simmer for 10 to 12 minutes until the carrots soften but still have a slight crunch. Drain and set aside.
  2. While the carrots are cooking, heat the olive oil in a large skillet. Cook the onions for 5 to 7 minutes, until they begin to golden, then add in the rest of the ingredients including the cooked carrots. Cook for another 5 minutes, stirring from time to time. Adjust seasoning if needed.
  3. Serve warm or at room temperature.
*If you don't have preserved lemons, you may replace them with lemon zest (about 1 teaspoon).


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