A Moroccan-inspired carrot slaw that ticks all the boxes

Crunchy ✔ juicy ✔ sweet, savory, salty ✔

This bright, shredded carrot salad is inspired by one my dad has been making lately, which he calls “Moroccan”.

Previously an omelets-only kinda guy, my immigrant dad learned to cook during the pandemic and has since been cooking up a storm with all kinds of ingredients – beyond the Russian/Ukrainian stuff typical for their household. Which I think he’s quite proud of, and frankly, so am I.

I always have several servings of his carrot salad when I’m there, and here’s the version I’ve long wanted to recreate at home. (His has feta, by the way, which I’ve replaced with olives – they have a similar briny flavor and meaty texture.)

Now, how authentically Moroccan is this exactly? From my limited research, not very. Apparently, the classic is just carrots and dressing. This version – with red onion, raisins, parsley, olives, and coriander – is a bit more involved, although these ingredients are common in the cuisine. (If you’re more familiar with Moroccan food, please share your thoughts in the comments!)

This carrot slaw is crunchy, juicy, and refreshing, and has a great balance of sweet, salty, and pungent…

P.S. Wanna save the recipe for later? Add it to your Pinterest.

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