Moroccan Carrot Salad

Moroccan Carrot Salad

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

Moroccan Carrot Salad

(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 them from heat.
  4. Add lots of ice to quickly cool carrots.
  5. Drain.
  6. Place cooled carrots in a 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.”

For more about kosher and vegan Shabbat recipes — or recipes for any time, visit

And now to enjoy a meal with those carrots

I got so hungry while I was making my carrots that I decided to put it together with some other things I was working on and have myself a little meal: On the left is a favorite Algerian and Moroccan salad combination, cauliflower and roasted zucchini. To the right of that is a lemony and garlicky cooked spinach salad . . . then, of course, Moroccan Carrot Salad. Around the back are Red Lentil Kefta, for which I will soon post a recipe. Just in case those kefta weren’t zesty enough for anyone, I included harif/harissa, a very hot sauce.

Ideas? Would like to hear from you!