Total Time
Prep 15 mins
Cook 0 mins

This is yummy! Sweet and spicy. Use more pepper flakes if you want it spicier. Serve it either for lunch or a light side dish. This might also be good over brown rice.

Ingredients Nutrition


  1. Place carrots and onions in a medium serving bowl.
  2. In a separate bowl, combine remaining ingredients.
  3. Toss with the carrots.
  4. Serve cold or at room temperature.
Most Helpful

I made this salad with Moroccan Chicken Stew #49815 and Moroccan Chickpea Soup #140868 for my dbf's birthday dinner and we loved it. I used the food processor to shred the carrots and it was finished in no time. It tasted different after an hour and after three hours and I can't wait to try it tomorrow. It was easy, healthy and fresh and had a great unique taste that will go great in the future with other ethnic dishes. Thanks for the new salad!

Glimmer February 18, 2009

Another Sassy Saucepan Report from ZWT III - great blend of spices and fabulous color! I used my food processor to do the "shredding" (I cheated just a bit) and this was almost TOO easy. Thanks again, dicentra.

A Good Thing June 14, 2007

This was very tasty and fresh! We both enjoyed it with a light lunch. I think next time I will omit the curry powder and add either cumin or coriander powder - or even some ras el Hanout. I also think I might cut back on the olive oil next time, just a bit! I sprinkled finely chopped mint on top which really added a nice flavour to the carrots and spices. Thanks for posting. FT:-)Made for ZWT3.

French Tart June 11, 2007