Moroccan Carrot Salad

Moroccan Carrot Salad


  • 6 medium carrots
  • ½ small onion
  • 1 large lemon
  • 3 Tablespoons canola oil
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup dark or golden raisins


  • 2 small bowls
  • Box grater
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Medium bowl
  • Sharp knife
  • Vegetable peeler


  1. Rinse and peel carrots and onion.
  2. Shred carrots with a grater. Dice onion.
  3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
  4. In a medium bowl, combine carrots and onions.
  5. In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
  6. Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.

Chef’s Notes

  • Replace half of the carrot with grated jicama or apples.
  • For best taste, allow flavors to blend before serving. Let sit 15–20 minutes after you have mixed in the sauce in step 6.
  • Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
  • Layer onto a sandwich with lean turkey and fresh veggies like cucumber.

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