November 13, 2018
Grated carrots in bowl

Moroccan Carrot Salad

by Berkeley Wellness  

Warm spices, such as cumin, cinnamon, and coriander, are typical of many Moroccan dishes and marry well with the sweet carrots and currants in this salad.

Timing alert: Although this salad is fine at room temperature, it’s especially good served chilled, which will take at least 1 hour.


  • ⅓ cup orange juice
  • ⅓ cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 pound carrots, shredded
  • 1 red bell pepper, cut into matchsticks
  • ⅓ cup chopped cilantro
  • 2 tablespoons dried currants


1. In a large bowl, whisk together the orange juice, lemon juice, honey, oil, cumin, coriander, salt, and cinnamon.

2. Stir in the carrots, bell pepper, cilantro, and currants, and toss to combine. Cover and refrigerate until well chilled, at least 1 hour.

Makes 4 servings.

Nutrition per serving: 140 calories, 4g total fat (1g saturated), 5g dietary fiber, 27g carbohydrate, 2g protein, 330mg sodium.

A good source of: beta carotene, fiber, potassium, thiamin, vitamin B6, vitamin C.