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Moroccan Carrot Salad with Pistachios and Mint- a simple delicious spring salad that is full of flavor. Vegan and Gluten Free! 

Moroccan Carrot Salad

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Moroccan Carrot Salad with pistachios and mint in a pomegranate vinaigrette dressing- a simple delicious  salad that is full of flavor!


Units Scale
  • 1 lb peeled carrots (multi-colored are very pretty, but orange are fine too.)
  • 3 tablespoons pomegranate vinegar ( or substitute 2 tablespoons red wine vinegar)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Cracked black pepper
  • 1 tsp sugar or honey
  • 1/4 cup chopped pistachios ( or toasted almonds)
  • 1/4 cup chopped fresh mint (or parsley or cilantro)
  • 1/4 cup chopped chives or scallions
  • Optional: 1/4 cup golden raisins, sprinkling of toasted Caraway Seeds or Cumin Seeds


  1. Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips.
  2. Place carrot shavings into a medium bowl.
  3. Add the rest of the ingredients and toss well to coat. Taste and adjust sugar and salt to taste.
  4. Chill until ready to serve.


Salad will keep up to 3 days in the fridge.


  • Serving Size: 1 cup
  • Calories: 158
  • Sugar: 7.1 g
  • Sodium: 369.8 mg
  • Fat: 10.8 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 14.6 g
  • Fiber: 4.2 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg