Moroccan Carrot Salad

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

We like to serve this as part of a mezze platter, a Middle Eastern antipasto. If the spices in the vinaigrette aren’t completely emulsified and the carrots aren’t dressed while they are still warm, the vinaigrette will be gritty.


  • 6–8 medium carrots
  • 2 teaspoons paprika
  • ½ teaspoon cinna


Peel the carrots and thinly slice or cut into julienne strips. A mandoline will make this job easy, if you have one. If not, just try to cut the carrots in uniform pieces, because you want them all to be cooked at the same time. You should have about 2 cups.

Place the spices, lemon juice, and s