You know when you’re craving something fresh, light, but not a salad with lettuce? Well this carrot salad is just that! Light, refreshing, with a burst of flavor!

 

 

This is a Morrocan-inspired carrot salad with spiced raisins, toasted pecans, and cilantro. It’s so easy to make, you can literally throw it together as a side for dinner, take it on a picnic or on the beach. It’s super versatile!

The cilantro really brings brightness and freshness to the salad, while the raisins give it that perfect hint of sweetness while also bringing in the warm spices that give this salad its Moroccan flavor. Finally, the pecans are the perfect crunchy topping that pairs so well with everything. Honestly, you can’t go wrong with it. The components are so good on their own, it just gets better when you mix them all together.

With fewer just a few ingredients, this salad is such a great recipe to have in your summer repertoire. It makes the perfect side and it’s a fantastic potluck contribution!

Check out the recipe and video below:

 

   

  

Moroccan Carrot Salad

Serves 4

 

Quick-Pickled Onions

1/4 small red onion, thinly sliced

1 large pinch salt

1 tablespoon red wine vinegar or freshly-squeezed juice

1. Place onion in a small bowl and add salt. Massage generously with your hand to get the onion to start releasing some water.

2. Add red wine vinegar and massage again. Set aside and let rest while you finish the rest of the salad.

 

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SPICED RAISINS

2 tbsp olive oil, for cooking

1 cup raisins or sultanas

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp paprika

1. Heat olive oil in a small pan. Add raisins and stir to coat in the oil. Cook for 30 seconds, or until starting to turn golden and puff up.

2. Add spices and stir to combine. Remove from heat and set aside.

 

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SALAD

4-5 medium carrots, peeled and shredded

5 sprigs cilantro, stems finely chopped, leaves picked

Quick-pickled onions

Spiced raisins

3/4 cup toasted pecans

4 tbsp extra-virgin olive oil, plus more to taste

sea salt, to taste

4 tbsp red wine vinegar, plus more to tase

1. Add carrots, cilantro stems, quick-pickled onions (with the liquid), raisins, and most of the cilantro leaves to a large bowl. Use your hands to crush half of the pecans into the bowl and add olive oil, salt, and red wine vinegar. Mix again to combine. Taste and adjust seasoning.

2. Plate on a large serving bowl or individual bowls and top with the rest of the pecans (leaving some whole) and cilantro leaves.