Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly)

Total Time
Prep 15 mins
Cook 0 mins

I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: I use this one: North African Ras El Hanout Spice Mix.

Ingredients Nutrition


  1. Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
  2. Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
  3. Serve immediately or cover and chill.
  4. Garnish with a few sliced almonds and fresh mint leaves before serving.
  5. If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
Most Helpful

This was an interesting side dish - I wanted to try out my new food processor so the carrots ended up getting minced a little too much, but it had a lovely flavor. For ZWT9

Random Rachel September 06, 2013

This was really great! I loved the ras el hanout blended with the yogurt and orange blossom water (which I had never tried before), plus the other flavors in the yogurt dressing. I used a combination of pistashios, almonds and pinenuts along with the dates. Yummy and complex-tasting salad! Made for the Soup-A-Stars during ZWT9

LifeIsGood August 26, 2013

I've made this to take for lunch today. Used small young carrots that I got from the Hutterites who come to town once a week. They are so sweet and fresh!. Anyway, I'll mix the dressing in just before eating the salad but I did make a small taste sample and, oh my!, this is yummy. I do love carrot salads but the Ras el Hanout really does add something special. Thanks for sharing CG :D

Annacia August 18, 2013