Skip to main content
Epicurious
Cookbooks

Grated Carrot Salad

A Moroccan salad with an intriguing combination of flavors

Recipe information

  • Yield

    serves 4

Ingredients

1 pound carrots, peeled and coarsely grated
1/2 cup black or golden raisins
5 tablespoons olive oil
1–2 tablespoons honey
Juice of 1 lemon
1/2 teaspoon ginger
1 teaspoon cinnamon
Salt and pepper

Preparation

  1. Mix all the ingredients together in a bowl.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternCarrotRoot VegetableVegetableSideLunchDinnerDairy FreeGluten FreeNut FreeVegetarianEasyQuickCookbooks
Read More
Collard Greens Vinaigrette
Treat collards like salad greens with a walnut-speckled dressing.
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Pear Salad With Honey-Roasted Seeds
The antithesis of a haphazardly chunked together fruit salad.
A Beautiful Cabbage Galette
Cut into little squares for an appetizer, or serve wedges for a vegetarian main or standout side.
Japanese Sweet Potato Chaat
Top slow-roasted sweet potatoes with tamarind concentrate, green chutney, fresh onions, tomatoes, and cilantro for a chaat-inspired appetizer.
Garlic Steak Bites With Spinach Couscous
Cut steak into cubes and suddenly it transforms into a quick-cooking protein.
Cider-Braised Sausage and Lentils
This skillet dinner is a delightful way to use up a jug of cider.
Buttered Nut Squash
Brown butter, pecans, sage, bacon. What could be better?