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Moroccan Carrot Salad

This sweet salad is packed with vitamin A, which keep your eyes healthy.
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salads, Side Dish
Servings: 6 cups
Calories: 110kcal


  • 6 Medium carrots
  • 1/2 Small onion
  • 1 Large lemon
  • 3 tablespoons canola oil
  • 1 teaspoon Curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Dark or golden raisins


  • Rinse and peel carrots and onion.
  • Shred carrots with a grater. Dice onion.
  • Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
  • In a medium bowl, combine carrots and onions.
  • In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
  • Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.
  • For best taste, allow flavors to blend before serving. Let sit 15 - 20 minutes after you have mixed in the sauce in step 6.


  • Replace half of the carrot with grated jicama or apples.
  • Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
  • Layer onto a sandwich with lean turkey and fresh veggies like cucumbers.
  • Cut this recipe in half to save money.


Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 240mg | Fiber: 2g
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