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Moroccan Raw Carrot Salad


1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
2 to 4 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon cayenne (optional)
½ cup dried cranberries


  1. In a large bowl, mix together all the ingredients.
  2. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots.
  3. Served chilled or at room temperature.