Moroccan Carrot Salad




Parsley & Cilantro

Cumin Paprika Sumac Salt Pepper




Olive Oil


Bring a large pot of salted water to a boil. Add the carrots and let them simmer for 5-7 minutes until they are just tender.

Drain the carrots in a colander. Rinse them with cold water to stop them from continuing to cook and soften too much.

For the dressing, put the garlic, parsley, cilantro, cumin, paprika, sumac, salt, pepper, honey, mustard, lemon juice and olive oil in a food processor.

Puree the ingredients until they are fully combined and smooth.

You can do this while the carrots are simmering on the stove.

Combine the carrots, scallions and almonds in a large bowl.

Stir the dressing into the salad.

You can make it up to 2 days in advance and store the salad in the fridge.

Moroccan Carrot Salad