Moroccan Carrot Salad


This Moroccan Carrot Salad is a traditional Shabbat salad among my friends in West Rogers Park, and I got in the habit of making it weekly. Its beautiful colors contribute to a festive table along with my other salads.

(Makes 1 Quart)

Carrots, 1 lb.
Garlic, 1 clove, minced
Lemon, 1 juiced (2 TB)
Extra virgin olive oil, 2 TB
Sea salt, 1 tsp.
Cumin, 2 tsp.
Szeged hot paprika, 1 tsp.
Cilantro, 1 oz., chopped


  1. Wash, slice and cook the carrots in water just to cover (bring water to boil before adding carrots).
  2. While carrots are cooking, mince the garlic and chop the cilantro.
  3. When carrots are just tender, remove from heat.
  4. Add lots of ice to quickly cool carrots.
  5. Drain.
  6. Place cooled carrots in mixing bowl.
  7. Add olive oil, fresh lemon juice, minced garlic and chopped cilantro.
  8. Season with salt, cumin and hot paprika to taste. The salad should be “zesty.”

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