Moroccan Style Carrot Salad


When I used to order a veg box, I had to cancel carrots because I just couldn’t face ploughing through them every single week. This does mean though, that I’ve prepared carrots in just about every way possible and now that I can enjoy them again, I find I keep returning to this recipe.

It has a wonderful sweet and sharp balance, plus the smoky hum of toasted cumin seeds, plenty of zippy coriander and a good slug of olive oil. Dress the carrots while they are nice and hot so they suck up the dressing.

Warm Moroccan-style carrot salad

500g carrots, peeled and chopped into bite size chunks
1 teaspoon cumin seeds, toasted in a dry pan until fragrant
A small handful coriander leaves, roughly chopped
1 teaspoon hot chilli flakes
1 tablespoon red wine vinegar
1 teaspoon icing sugar (or to taste)
3 tablespoons olive oil, or more if you like
3 whole cloves of garlic, peeled

Cook the carrots with the whole garlic cloves until just tender. Meanwhile, combine the sugar, red wine vinegar, coriander, cumin seeds, chilli flakes and olive oil in a bowl. When the carrots are ready, mix them with the dressing. The garlic cloves will have mellowed and are also good to eat.

The salad keeps well and is nice cold too but make sure to give it a good mix before you serve as the dressing collects at the bottom of the bowl.

You Might Also Like


  • Avatar
    Reply Liana @ femme fraiche December 4, 2010 at 10:57 am

    I LOVE this recipe. A while ago I made carrots with a curry-butter glaze and they were the first things to go on the table…gotta try this one!

  • Avatar
    Reply Alex December 6, 2010 at 10:16 am

    Very nice. Carrot, cumin and coriander are such a perfect match. Lovely way to ‘warm’ up a salad

  • Avatar
    Reply Su-Lin December 6, 2010 at 5:32 pm

    What a great way to use up carrots – might have to give it a go. I always seem to have carrots around.

  • Avatar
    Reply Eat-Tori December 8, 2010 at 9:44 am

    I love this- took your inspiration and did a similar thing with some roast lamb the other night and a yogurt sauce with garlic and some green herbs- was perfect with a big gutsy red and some time infront of the heater… was just what I needed- thank you!

  • Avatar
    Reply An American in London December 8, 2010 at 10:20 am

    Perfect timing – guess what came in my veg box last week? I’ll try this recipe out for sure.

  • Avatar
    Reply Patrick December 10, 2010 at 9:56 am

    Out of interest why did you stop getting your veg box? I’m thinking of signing up to get one.

  • Avatar
    Reply Helen December 10, 2010 at 1:06 pm

    Hi Patrick – Well I got bored of getting the same vegetables every week and having to use them. I decided I’d rather just buy my own as and when I want them.

  • Avatar
    Reply michela April 19, 2015 at 11:13 am

    How do you Cook carrots? Boiled, steamed, or just in a pan?

    • Avatar
      Reply Helen April 20, 2015 at 8:37 am

      I just cooked them in a pan of water with the garlic.

    Leave a Reply

    Secured By miniOrange