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Moroccan Raw Carrot Salad


  • 2 lbs carrots, peeled and shredded in a food processor.
  • 3 Tbsp chopped flat leaf parsley plus a few sprigs for garnishing
  • ¼ cup extra virgin olive oil
  • 1/3 cup fresh lemon juice (about 1½ lemons)
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • Parsley sprigs to garnish
  • Pinch of sugar (optional)


Place shredded carrots and chopped parsley in large bowl

Make dressing: Whisk lemon juice and spices. Keep whisking while slowly adding olive oil to emulsify ingredients.

Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!

Recipe by Lisa Goldfinger for Panning The Globe

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