This is the fresh, uncooked spin on traditional Salatat Al Jazar—a Moroccan carrot salad typically served warm. In this raw version, crisp shredded carrots are tossed with bright lemon juice, fragrant spices, and fresh herbs for a light and vibrant dish that keeps all the crunch and flavor without ever touching the stove.
Carrots - A Short History
Carrots are one of those veggies that make the A list in my book. Yes, will confess that I am not really a veggie lover, but when it comes to carrots, I have a soft spot.
These orange roots have a long history and a lot of taste. Carrot seeds have been found at prehistoric sites.
Their more recent origin dates back to the 10th century in Persia and Asia Minor. Its original appearance was quite different from the orange tuber we know and love today. In those days, carrots grew wild and were widely used in traditional medicine, not as a vegetable.
The first evidence of carrots being used as food comes from Iran in the 10th century. The first examples were said to be purple or yellow. The origin of the word carrot dates to roughly 1530, and is borrowed from Middle French - carrotte, from the Latin - carōta, and the Greek -karotōn.
So now that you know more about carrots than you ever expected to know, let's get back to the recipe!
Pairings
The mint is what really gives this salad a refreshing taste. You can use sliced carrots or shredded carrots for this recipe. If you are making this recipe with sliced carrots, I like to cook my carrots until they are just a bit tender. I like to make it with raw, shredded, or spiral-cut carrots.
The best part is that this particular Moroccan food goes well with everything that comes off the grill. Pair it with Moroccan-style beef kabob or lamb tagine. It's also delicious as an appetizer or even as a topping for a regular salad. You can put this salad together in about 20 minutes. My advice is to make it ahead of time so the carrots can be infused with all the flavors.
For the dressing for this salad I used my authentic Moroccan spice blend: ras el hanout.
I am also very excited to be using mint from my own garden. Mint is one of those things I can grow without any problem. You see, mint grows just by looking at it.I don't even have to tend it and it just grows. I love it.
For the carrots, you can use a spiralizer, or a food processor. My husband couldn't resist the temptation of yet another gadget, so he ran out and bought a Zyliss spiralizer
. It's actually pretty unobtrusive; it's small and compact so it stores well.
📖 Recipe
Moroccan Carrot Salad
Ingredients
- 1 lb carrots peeled
- ¼ cup olive oil
- ⅓ cup lemon juice
- 6 mint leaves minced
- 2 garlic cloves crushed
- ½ Moroccan spice blend ras el hanout
- ¼ teaspoon cracked pepper
- ½ teaspoon Kosher salt
Instructions
- Shred carrots in a food processor, then place in a bowl. You can also use a spiralizer.
- In a small bowl whisk olive oil, lemon juice, and add in the mint leaves.
- Stir in the crushed garlic, then mix in the Moroccan spice blend, cracked pepper, and salt.
- Slowly drizzle over the shredded carrots, while tossing to coat evenly.
Nutrition
Jenni LeBaron says
I love this. Sucha great way to use up some of the mint from my garden in a healthy salad!
Analida says
Hi Jenni. I too have mint in my garden. We use it mainly for mint juleps, lol! But, yes, this a healthy way to use mint. 🙂
Karen says
I am pretty sure I have all of the ingredients at home to make this salad, even the ras el hanout. It's been on my list for a long time, and now I'm inspired.
Denise says
This looks like my kind of salad. I love the color and crunch of the carrots and the exotic spices. I actually have some ras el hanout that I have never used before (though I'm sure it is not as good as your recipe) so I'll have to give this a try this summer. Great recipe!
Amanda Mason says
I love the history of the carrot! Thank you for adding that...so interesting! I want to make this recipe but use my spiral machine to spiral my carrots! The mint is such a nice dd! I'm so trying this!!
Abby @ WinsteadWandering says
Carrots are one of my favorite vegetables, but I've never made them the star of a salad before. Looks like I need to buy some Moroccan spices!
Veena Azmanov says
I love reading about food and it's origin. I know that carrots long time ago were so scarce that they were only used in medicine. Loved reading your post and this carrot salad with the Moroccan spice sounds wonderful.
Sharon says
This salad looks so good and perfect for summer. I love your recipes and how you give a little history with every recipe.
Kim @ Berly's Kitchen says
We try to eat as many vegetables as possible, carrots included. However, raw carrots get old fast. This is a great way to get them in our diets with a some flavor. Sounds delicious! I'll have to see if I can find the ingredients to make it, because I'd really like to try it.
Michele says
This salad looks so fresh and inviting for summer! I also love to eat salads in the summertime. Carrots are one of my favorite vegetables as well!
Natalie says
I love oriental cuisine so this salad is absolute must try for me. SOunds really flavorful with that spice mix. It's so healthy too. I love it.
Nicole says
What a nice, light, and healthy salad for the summer!
Nicoletta Sugarlovespices says
Thank you for giving us a little history of the carrots, really enjoyed it! Love the flavors in this salad, and it also looks pretty to bring to the table.