Moroccan Raw Carrot Salad

Serving 10 people

20 min


  • carrots Carrots
  • extra virgin olive oil ΒΌ cup extra virgin olive oil
  • flat leaf parsley 3 tablespoons chopped flat leaf parsley plus 3 sprigs for garnishing
  • garlic cloves 2 garlic cloves, finely chopped (1 teaspoon)
  • ground cumin 1 teaspoon ground cumin
  • parsley Parsley sprigs to garnish
  • salt 1 teaspoon salt
  • slaw dressing Dressing
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How to make it

  1. Put shredded carrots and chopped parsley in a large bowl
  2. Make dressing
  3. Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients. Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge.
  4. Enjoy! Note: This salad can be stored in an airtight container in the fridge for several days.