carrot salad

Moroccan Carrot Salad

Earthy-sweet raw carrots are perked up with cilantro, mint and cayenne. We used a carrot peeler with firm hand pressure to make carrot shavings. Also enjoy these vibrant recipes with bold flavors (we recommend at a dockside dinner party!).


  • 1 pound carrots, shaved (about 4 cups)
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 1/2 cup fresh-squeezed orange juice
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh mint


In a jar with a tightly fitting lid, mix together oil, lemon and orange juices, garlic, honey, cayenne and cinnamon. Combine carrots, mint and cilantro in a large bowl. Pour dressing over carrot salad and toss to combine. Cover and let marinate in the refrigerator for at least 2 hours to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.