Simple Moroccan-Style Carrot Salad

This is one of many cooked vegetable dishes, known as ‘salads’ or ‘salatim,’ which my mother prepares every Friday for the Shabbat dinner. It’s actually the second-favorite dish after matbucha in our household. The term ‘salad’ might seem confusing for these cooked vegetable preparations, but this is the traditional term used by North African Jews in Israel, and we continue to use it now.

What I love about this recipe is that it is easy to make, requires only 3 ingredients, and takes about 10 minutes to prepare. However, the tricky part is that you must babysit the carrots while steaming them. Chill, we’re talking about 4 – 6 minutes, depending on the size of your carrots. Don’t let them overcook or undercook. They should be tender yet still have a bite. Though hard is better than soft. Now, it wouldn’t be the end of the world if you overcooked them – because you were scrolling down Instagram! – if you did, mash the salad and serve it as a dip.

You can make the harissa yourself or buy it on Amazon or at Middle Eastern stores. My harissa isn’t as spicy as most store-bought harissa. Before you add it to the salad, taste it to make sure it’s not too hot for you.

Simple Moroccan-Style Carrot Salad

Easy, quick and delicious mezzesaladsidesandwich component.
Prep Time5 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Appetizer, Salad
Cuisine: Moroccan
Diet: Vegan
Keyword: mezze, salad
Servings: 1 large jar
Author: Shelly


  • Steamer or steaming basket


  • 10 medium carrots
  • ¼ cup parsley - chopped finely
  • 1 tablespoon harissa or make the dressing below – check how spicy it is before adding it
  • 3 garlic cloves - crushed
  • ½ teaspoon ground cumin
  • 2 tablespoons harissa - or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil
  • 2 tablespoons lemon juice
  • salt


  • Cut the carrots in half and steam them for 4 minutes. Pierce them gently with a sharp knife. You should feel a little resistant. If the resistance is too strong, steam for 2 more minutes. Remove from the heat and wash with cold water.
  • If you don’t, mix the paprikas and oil in a small jar or coffee mag.
  • Slice the carrots and put in a medium bowl. Add harissa (or paprika oil), garlic, parsley, lemon juice, cumin and salt, and toss. Serve or store in a container in the fridge for up to 5 days.

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