Moroccan Carrot Salad

Recipe by:

Chef Nadine Nelson

Serving Size

Serves 6, ¾ cup per serving


  • 6 medium carrots

  • ½ small onion

  • 1 large lemon

  • 3 Tablespoons canola oil

  • 1 teaspoon curry powder

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ cup dark or golden raisins


  • 2 small bowls

  • Box grater

  • Cutting board

  • Measuring cups

  • Measuring spoons

  • Medium bowl

  • Sharp knife

  • Vegetable peeler

Nutritional Information

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1. Rinse and peel carrots and onion.

2. Shred carrots with a grater. Dice onion.

3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.

4. In a medium bowl, combine carrots and onions.

5. In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.

6. Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.

Chef's Notes

  • Replace half of the carrot with grated jicama or apples.

  • For best taste, allow flavors to blend before serving. Let sit 15–20 minutes after you have mixed in the sauce in step 6.

  • Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.

  • Layer onto a sandwich with lean turkey and fresh veggies like cucumber.