Unlike the sweet and creamy American-style carrot salads in supermarket deli cases, Moroccan versions are simple and refreshing, often spiced with cumin and ginger. Chowhounds shared their recipes, like junglekitte‘s favorite spicy Moroccan carrot salad from Yotam Ottolenghi‘s cookbook Plenty.
In Chowhound katecm‘s version, grated carrots are lightly sautéed with shallots, ginger, cumin, turmeric, and cayenne, then finished with brown sugar, currants, pistachios, and cilantro. Other recipes include harissa, a spicy North African red pepper paste. Vetter loves this Smitten Kitchen version with feta and mint.