Moroccan Carrot Salad

This Moroccan Carrot Salad is a fresh, flavorful side dish made with shredded carrots, parsley, and a citrus vinaigrette. No cooking needed—perfect for meal prep or a light lunch.

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Prep Time 10

Total Time 10

Course Appetizer, Salad, Side Dish

Cuisine American, Middle Eastern

Servings people

Calories 149 kcal

Equipment

Box grater
Blender
Mixing Bowl

Ingredients

10 oz shredded carrots
½ cup fresh parsley chopped

Citrus Vinaigrette

Juice from 1 orange (about 1/2 cup)
2 tbsp olive oil
2 tbsp agave
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tsp cumin
1 clove garlic minced
1 tsp salt
¼ tsp black pepper

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Instructions

Wash, peel, and shred your carrots if you are not starting with pre-shredded carrots. Place them in a large mixing bowl.
Chop the parsley, leaving out the large stems, and add it to the bowl with the carrots.
Put all the vinaigrette ingredients in a blender and pulse until smooth. Pour the dressing into the bowl with the carrots and parsley. Mix until evenly coated.
Serve this salad at room temperature or chilled.
That's it! Enjoy!

Notes

**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.

More Tips

Not vegan? Add feta cheese or bacon bits to this salad.

Gluten-free? You're in luck! This salad is already gluten-free.

Nutrition

Serving: 1serving**Calories: 149kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 678mgPotassium: 294mgFiber: 3gSugar: 11gVitamin A: 12482IUVitamin C: 16mgCalcium: 44mgIron: 1mg

Keyword dairy-free, easy, egg-free, gluten-free, nut-free, refined-sugar-free

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