Spiced Carrot Salad


Reminiscent of a Moroccan carrot salad, this shredded carrot salad gets seasoned with a warm garlicky, cumin-spiced oil with a spicy kick. The citrus-plumped raisins add bursts of sweetness throughout.

Garlicky, cumin-spiced oil enhances the flavor in this recipe for Spiced Carrot Salad.
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
15 mins
Serves 4 (serving size: 1¼ cups)


  • ¼ cup golden raisins

  • 2 ½ tablespoons fresh lemon juice (from 1 lemon)

  • 1 bunch rainbow carrots with tops (about 1 lb.)

  • 2 tablespoons olive oil

  • 1 garlic clove, chopped

  • ¼ teaspoon cumin seeds

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon sea salt

  • Freshly ground black pepper


  1. Place raisins and lemon juice in a small bowl, and let stand until raisins plump slightly, about 5 minutes.

  2. Remove tops from carrots, and chop to equal ¼ cup; set aside. Shred carrots in a food processor, using the shredding disk, and place in a large bowl. (Alternatively use pre-shredded carrots and chopped parsley).

  3. Heat oil in a small skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in cumin seeds and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.

  4. Add garlic mixture to shredded carrots; stir in raisins and lemon juice. Sprinkle with salt and several grinds black pepper. Add carrot tops, and toss to combine.

Nutrition Facts (per serving)

136 Calories
7g Fat
19g Carbs
Nutrition Facts
Calories 136
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 212mg 9%
Total Carbohydrate 19g 7%
Total Sugars 11g
Calcium 42mg 3%
Iron 1mg 3%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles