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Moroccan Carrot Salad

Turn carrots into something special by using herbs and spices. This gives carrot salad a big upgrade. You can use aquafaba (chickpea juice) or extra virgin olive oil – it’s your choice. Serves 4


  • 2 cups shredded carrots
  • ¼ cup currants
  • ¼ cup chopped mint leaves
  • ¼ cup chopped parsley leaves
  • 2 tablespoons chopped cilantro leaves
  • ½ teaspoon each ground cumin and ground coriander
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • ¼ teaspoon sea salt
  • Dressing:
  • ¼ cup aquafaba bean juice or cooking liquid or extra virgin olive oil
  • 2 tablespoons lemon juice
  • Zest of 1 lemon


  • Whisk together aquafaba or olive oil, lemon juice, and lemon zest in a small bowl. Set aside.
  • In large bowl, combine carrots, currants, mint, parsley, cilantro, black pepper, and sea salt. Toss to mix.
  • These recipes work well in the summer when it's hot or anytime at all when you just feel like eating salad. One of my "food rules" is to eat a large salad every day. I think that it contributes to better health, and if you know me, you know that is what I am about - better health for everyone.