Moroccan Carrot Salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Tal Smith

Published 2014

  • About

Typically made with caraway seeds, this version learned from our mom is slightly different. It has all the cumin-garlic-paprika flavours so much loved by my dad’s side of the family and over festivals we eat it with pickled aubergines, marinated peppers, tahina, hummus and pita.


  • 7–8 cloves garlic, crushed
  • 80 ml spirit vinegar
  • 1 tsp


Mix together the garlic, vinegar, salt, paprika, cayenne pepper, cumin and oil.

Bring a pot of water to the boil and cook the carrots until they just begin to soften.

Strain the carrots through a colander and then put them back in the pot with the spice mixture.

Mix everything together on a low heat for about a minute and then turn the heat off.

Add the chopped h