Moroccan Carrot Salad

  • Serves

    serves 4


Carrots, with their year-round accessibility, are sometimes taken for granted. But this unique and flavorful dish, adapted from Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996), changes all that.


  • 12 medium carrots, peeled, trimmed and sliced
  • 1 garlic clove, peeled and crushed
  • 34 tsp. ground cumin
  • 14 tsp. paprika
  • 3 pinches cayenne
  • 2 pinches ground cinnamon
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. olive oil
  • 2 Tbsp. chopped parsley
  • Salt to taste


Step 1

Boil carrots and garlic in a pot of water over medium heat until soft, 6–8 minutes. Drain; let cool.

Step 2

Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.

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