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Moroccan Carrot Salad

A real hit with adults and kids alike. It is easy to make, sweet, fresh and super nutritious. I think it is perfect with grilled or BBQ’d meat for a mid week meal or a gathering.Why is it healthy? The carrots provide a antioxidant and beta carotene hit. Capsicum and lime are a wonderful source of vitamin C and the coriander and parsley are nutritious detoxifiers. The cinnamon is also wonderful for stabilising blood sugar cravings. A lot of nutrition from one simple little salad.

Serves approx. 4


4 large carrots, peeled and grated

1/2 cup flaked almonds, sunflower seeds or pepitas (or a mixture)

2 tablespoons of currants, sultanas or raisins (optional)

1 small red onion, halved and sliced or 4 spring onions, white part finely sliced

1 red capsicum, thinly sliced

1 cup of coriander, parsley or mint leaves (or a mixture), leaves picked


2 Tbs extra virgin olive oil

Juice of one lime (zest optional)

1 tsp ground cinnamon

1/2 tsp ground cumin

Sea salt and pepper to taste

1/4 tsp ginger powder (optional)

Chili flakes to taste (optional)

Lightly toast the nuts and/or seeds under a slow grill (watch carefully so as not to burn). Mix all salad ingredients together in a serving bowl. Add all of the dressing ingredients to a small jar, make sure the lid is on tightly and shake well to combine. Toss the dressing through the salad just prior to serving.

To make a meal of it, why not add some grilled meat, boiled or poached eggs or tempeh. Feta or goat cheese works well too!


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