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

"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: Recipe #205185."
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Random Rachel
    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
  2. LifeIsGood
    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
  3. Annacia
    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
  4. UmmBinat
    Yummy!! I used regular carrots from the grocery store (better than some but I admit not tasty ones raw), blanched almond slices I toasted in a dry pan, drier Iranian dates, I didn't serve it over any lettuce, used less lemon zest (by mistake), local honey with bee pollen in it, recipe#262189, only garnished with fresh mint and it went well but I'm a bit hesitant with mint sometimes that is why I didn't put any directly into the salad and I would do it the same way again. Plus I used the rest of the ingredients. Made for Veggie Swap #49 ~ August ~



Find More Recipes