published Jan 14, 2022, updated Sep 03, 2024 North African and Middle Eastern cuisines are both well known for warm salads laden with rice, couscous, or lentils. They also often feature heavier, yogurt-based dressings like in this Moroccan steamed carrot salad. The Moroccan carrot salad I’m sharing with you here, however, is cool and refreshing! It’s made to be eaten as a starter, an appetizer or on the side of a heftier, protein-based main course. I might serve it with chicken and lentils, beef tagine, or maybe even harissa chicken for double the heat! This is an incredibly simple, low-effort side dish that takes literal minutes to prepare (not counting the chill time). I find it’s most flavorful when I prepare it either the night prior or morning before I intend to serve it. That extra time marinating in the dressing makes the carrot salad even more delicious! For more like this, try this chilled African salad with chickpeas and carrots!
Recommended Tools
Box Grater – The tried and true, trusty box grater will get uniform veggie shreds every time. Great for cheese too! Food Processor – With the proper slicing or grating attachment, your food processor will quickly get the job done. Mandoline – To get shreds, run the carrot longways (rather than end-first) or use a blade attachment. This is also known as a “julienne” cut. Be very careful and use a food guard!
Storing and Serving
Moroccan carrot salad is best served chilled. If you don’t plan on serving right away, keep it in the refrigerator until just before plating. After plating, return any leftover carrot salad to the refrigerator. Kept chilled in an airtight container, it will last for up to 6 days. The carrots will last up to 10 days if stored without the dressing, and the dressing itself should keep for a few weeks. This makes carrot salad ideal for preparing ahead of time for lunches or easy, last-minute dinners! Love this recipe? Share it with the world on Pinterest.
