Recipe of the Week: Moroccan Raw Carrot Salad

Looking for a new twist in salad making?  We have a wonderful alternative, that is perfect for hot summer days.  The Moroccan Raw Carrot Salad is full of beta carotene, spices that boost your immune system and decrease inflammation.  Other fresh ingredients, such as garlic and cilantro,  also aid in immune function as well as our bodies’ natural ability to detoxify.  It’s a veritable bowl of health and deliciousness.  Simple to make, this could truly become a salad staple in your home.


1 Pounds Carrots, Coarsely Grated (About 4 Cups)

1/4 Cup Vegetable Oil or Extra‐Virgin Olive Oil

3 to 4 Tbs. Fresh Lemon Juice

1/4 Cup Chopped Fresh Cilantro or Parsley

2 to 4 Cloves Garlic, Mashed or Minced

1 Tsp. Ground Cumin or ½ Tsp. Ground Cumin and 1/4

Tsp. Ground Cinnamon

1 Tsp. Sweet Paprika

Pinch of Salt

About ½ Tsp. Harissa (Northwest Africa Chili Paste)

1 Tbs. Minced Green Chili or 1/4 to ½ Tsp. Cayenne



In a large bowl, mix together all the ingredients. Cover and refrigerate for at least 2 hours or up to 2 days

to allow flavors to meld and permeate the carrots. Serve chilled or at room temperature.

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