Moroccan Carrot Salad

carrot recipes


5 large Carrots, peeled and spiralized into noodles

1/3 cup Pine Nuts, toasted

1/4 cup Cilantro, roughly chopped

1/3 cup Feta Cheese

1/3 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Coriander

1 teaspoon toasted Fennel seeds

1 teaspoon Kosher Salt

1 pinch Cayenne Pepper


In a small bowl whisk together red wine vinegar and all spices. While whisking, slowly pour olive oil into the dressing. Pour dressing over the carrot noodles, toss to coat. Toss in pine nuts, feta, and cilantro. Refrigerate for 30 minutes before serving.

Photographed by Alli Shepherd.