Moroccan Carrot Salad

Cooking Matters

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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.
7. Stir in raisins. Mix well.


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


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

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand& stored in cold root cellar at 32-40

How to Prepare

Rinse with cold water. Trim off tops bottoms. Peel. To eat raw add to salads. Have as snack with dip. Carrots can be steamed Microwaved or boiled until tender.