GF Vegan Moroccan Inspired Carrot Salad

March 12, 2021
I realized that I tend to neglect side dishes. I don't know the reason why. Even when I'm making a salad I make it so hearty that for me it makes a complete main dish. So I decided the other day, to try out the traditional Moroccan carrot salad, but as our countries restrictions are tightened again, I could not put my hands on the main ingredients. This salad recipe would originally call for raisins or currants, but I could not get currants and I dislike raisins so I went with dried cranberries. Feel free to use raisins if you love them. The other ingredient was orange blossom water, which used to be available at a store that unfortunately closed down. So I was standing there, right in front of the Turkish deli with half of my lovely ingredients I gathered at the last market before they close it down again, and I felt devastated but not hopeless. Still I had everything that would make a nice side dish from my baby carrots so I improvised and I really hope you will like the end result too.
moroccan carrot salad on a green plate next to a plant

GF Vegan Moroccan Inspired Carrot Salad

Recipe Type: Detox Salads
utensils YIELDS 2 servings
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  • 1/2 lemon, juice only
  • 2 tbsp olive oil
  • 1/4 tsp cinnamon powder
  • 1/4 tsp coriander powder
  • 1 tsp mustard
  • 1 tbsp rice syrup
  • 1 tsp ras el hanout seasoning
  • to taste sea salt, fresh ground pepper
  • 200 g baby carrots, chopped in matchstick size
  • 1/4 cup dried cranberries
  • 1/4 cup nut mix, dry toasted
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1. In a smaller pan, dry toast the nut mix. Be careful not to burn them.

2. Make the dressing:

I prefer to use a jar to shake everything well together.
Add oil, lemon juice, cinnamon powder, mustard, coriander, rice syrup, ras el hanout. salt and pepper to a jar, close the lid and shake well to combine everything together. You can use a fork or spoon to whisk them as well until smooth. Set aside.

3. Slice the carrots into matchstick sizes. Be careful not to cut your finger. Or you can buy pre-cut carrots or simply use grated carrots.

4. In a salad bowl mix together carrots, dried cranberries, toasted nuts and dressing.

5. You can garnish with fresh cilantro or scallion. The leftover is very nice with crumbled vegan feta cheese over toasted bread.

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Photo: Imola Toth


Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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