Moroccan Carrot Salad

Moroccan Carrot Salad with Harissa and Lemon Dressing

Servings: 4-6

Time: 30 minutes

This fragrant and quick salad with a spicy kick is traditionally made with preserved lemons. They add a lemony tang to the carrots’ sweetness. Preserved lemons, a popular condiment in the North Africa cuisine, can be bought at Amazon, Walmart or Middle Eastern specialty stores. A substitute is lemon zest, albeit it lacks the aromatic flavor of preserved lemons.



  • 2 lbs (450 g) young carrots cut into matchsticks
  • 1 cup (100 g) celery sticks finely chopped
  • 1/4 cup (40 g) black raisins or to taste
  • 1/4 cup (40 g) golden raisins or to taste
  • 1/2 cup (30 g) scallions finely chopped
  • 1/4 cup (10 g) fresh cilantro (coriander leaves), finely chopped
  • 1/4 cup (30 g) roasted cashews or peanuts

Harissa and Lemon Dressing:

  • 1 medium preserved lemon finely chopped or 1 dewaxed organic lemon zested and juiced
  • 2 tsp sugar or to taste
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp Harissa or to taste
  • 1/4 cup extra virgin olive oil or to taste
  • salt
  • freshly ground pepper (optional)


Prepare an ice bath in a bowl. Bring water to a boil in a saucepan large enough to hold the carrots. Add the carrots to the saucepan and bring to a quick boil again. Cook for 1 minute. Drain and transfer the carrots to the ice bath. Let them sit for about 3-5 minutes. Drain again and pat them dry with paper towels.

Place carrots in a mixing bowl with the raisins, celery, scallions, parsley or cilantro and cashews. In another bowl, whisk the preserved lemon or lemon juice and zest, sugar, cinnamon, cumin, harissa, olive oil and salt. Pour it over the carrot mix.

Blend well and allow to marinate at room temperature for at least 30 minutes, if time allows.

Scroll to Top