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This low calorie, tangy and refreshing carrot salad is typically served as a side dish in Morroco. It is great to make ahead as it tastes better the second day. It is so good you won't believe how low fat it is!


  • 1 pound baby carrots
  • 2 tbsp. lemon juice
  • 1 tsp. sugar
  • 1/2 tsp. paprika
  • 1/4 tsp. ground cumin
  • 1 tsp.cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 tbsp. olive oil
  • 1/4 c minced flat leaf parsley
  • 1 C raisins


  • Slice carrots diagonally into 2 or 3 pieces.
  • Cook carrots in boiling water until crisp-tender, about 5 minutes.
  • Drain, rinse with cold water, and drain again.
  • While carrots cool, in medium bowl combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and pepper.
  • Stir well to dissolve sugar and salt.
  • Stir in olive oil, parsley, and raisins.
  • Add carrots and toss.
  • Cover and refrigerate at least 1 hour to chill and blend flavors.

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