Moroccan Carrot Salad

6 servings


  • 6 medium carrots
  • ½ small onion
  • 1 large lemon
  • 3 Tablespoons canola oil
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup dark or golden raisins
Moroccan Carrot Salad


  1. Rinse and peel carrots and onion.
  2. Shred carrots with a grater. Dice onion.
  3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
  4. In a medium bowl, combine carrots and onions.
  5. In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
  6. Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.

Chef’s notes:

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