Moroccan Carrot Salad

Total Time
1hr 15mins
15 mins
1 hr

This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

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  1. If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
  2. Mix all ingredients together in a bowl.
  3. Let sit at room temperature for at least 1 hour for best flavor.
  4. Refrigerate leftovers.
Most Helpful

5 5

If I could give this more than 5 STARS for presentation, I would ~ When this dish of ribboned carrots is finished it looks OUTSTANDING! Being the raisin person that I am, I added more! HOWEVER, another time I'd like to use dried cranberries instead of the raisins, just to see who it'd taste ~ or half cranberries & half golden raisins for the yellow, orange & red colors! Anyway, thanks for posting this very nice recipe!!

Great recipe! I added almonds and frshly grated ginger!

4 5

Vibrant and delicious. I used rainbow carrots and cut them into ribbons which made a gorgeous presentation. I didn't have orange juice, but did soak the raisins (golden) in the lemon juice while I was prepping everything else. The hardest part was letting it sit -- looking tempting -- for an hour, but it was better after the flavors had time to meld.