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
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
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.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
Spiced Beef Baked Potatoes
This picadillo-inspired topping would taste good on a shoe.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
Salt Bread
Crisp, buttery shell. Soft, flaky center. Cry!