Moroccan Carrot Salad | Christopher Kimball’s Milk Street

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Milk Street Recipe

Moroccan Carrot Salad

20 minutes

Moroccan Carrot Salad

Our take on classic Moroccan carrot salad transforms average grocery-store carrots into a delicious side dish. Shredding both minimizes the fibrousness of the carrots and increases their sweetness. We then dress the carrots with a fruity, tangy-sweet dressing infused with spices. Dried apricots, toasted pistachios and fresh mint are perfect accents. Pomegranate molasses, often used in Middle Eastern cooking, is a dark, thick syrup with a sweet-sour flavor; look for it in the international aisle of the grocery store or in Middle Eastern markets.

4

Servings

Tip

Don't shred the carrots too finely or too coarsely. Fine shreds quickly turn limp and lack texture, but very coarse shreds are tough and unpleasant. The large holes on a box grater work well, as does a food processor fitted with the medium shredding disk.

20 minutes

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