Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

READY IN: 18mins
Recipe by WiGal

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

Top Review by kitty.rock

I LOVE THIS SALAD!! I really like the light and refreshing citrus taste of this salad. I served it raw, and did add the optional slivered, blanched almonds and currants. The more I ate, the more I wanted!! Thanks for posting WiGal ~ made for ZWT6 ~ NA*ME Region and the Queens of Quisine!

Ingredients Nutrition


  1. Grate the carrots on the large holes of a box grater.
  2. Cook carrots for 2 minutes--optional step.
  3. Toss with only 1/4 cup of the dressing,.
  4. Garnish with nuts, raisins, and pine nuts if desired, and serve.

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