Moroccan Carrot Salad

Prep Time

20 min


1/4 cup shelled pistachios 

Coarse salt and ground pepper 

1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick) 

1/4 cup raisins 

3 tablespoons lemon juice (from 1 lemon) 

2 garlic cloves, mashed to a paste 1/2 teaspoon ground cumin 

1/2 teaspoon paprika 

1/4 teaspoon ground cinnamon 

1/8 teaspoon ground cayenne pepper 

2 tablespoons extra-virgin olive oil 

1/4 cup fresh cilantro leaves 


1. Preheat oven to 350 degrees. 

Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop. 

2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.   

3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.   

4.Add carrots, pistachios, and cilantro to dressing; toss to combine.