Today’s guest post is by Angela Billows, who has a lovely blog Provence Calling. I met Angela at Food Blogger Camp in January, and am looking forward to seeing her in Provence this June. She recently posted this Moroccan-inspired recipe for a raw carrot salad, which reminded me of our trip to Morocco. I happened to have all the ingredients on hand, so it’s perfectly in season in San Diego right now. And it was so delicious, I asked her permission to include it here. Enjoy!

Interior courtyard, Riad al Rimal, Marrakech
Olive stand, Marrakech
Our first cups of mint tea

This is a very Moorish salad that will last a couple of days. It’s best made 30 minutes to an hour before serving so the juice of the carrots mixes with the orange juice. See notes below for substitutions.

Suitable for:
vegan, gluten-free, low-sodium, paleo, reduced-sugar diets

Not for:
migraine diets

Raw Moroccan Carrot Salad

Raw carrot and orange salad

The taste of Morocco, in a bowl of freshness.
0 from 0 votes
Prep Time 15 mins
Total Time 45 mins
Course Lunch
Cuisine Mediterranean
Servings 6 servings


  • 16 ounces carrots
  • 1 oranges
  • 1/2 lemons
  • 1 tbsp argan oil optional
  • 1-2 tbsp olive oil (extra virgin) citrus-infused if possible, use 2 tbsp if not using argan oil
  • 2 tsp mustard seeds poppy seeds
  • 1 tsp mustard (prepared) stone-ground
  • 1 tsp sea salt (omit for low-sodium diet)
  • 1/2 tsp black pepper
  • 1 cup cilantro coriander, parsley, watercress, and/or mint, chopped


  • Scrub the carrots and wash the orange and the herbs. Shake the herbs dry and then roll them up in a clean kitchen towel to absorb the water.
  • Warm a dry skillet over medium heat. Add the mustard seeds and shake occasionally while they are toasting so they don't burn. After five minutes or so they will begin to pop. Take the skillet off the heat.
  • Finely grate the orange peel using a Microplane zester or box grater into a small bowl. Juice the orange and the lemon and add to the bowl. Add the seeds, mustard, and salt and pepper. Begin whisking, adding the oil in a stream until it emulsifies (thickens).
  • Grate the carrots using a box grater or food processor with a grater disc and place into a large serving bowl. Finely chop the green herbs and add.
  • Pour the dressing over the carrots and toss well to coat. Taste and adjust seasonings. Let sit for at least 30 minutes for all the flavors to infuse and then serve.


Per serving:
  • 108 calories
  • 5 g fat
  • 1 g saturated fat
  • 4 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 457 mg sodium (83 mg sodium with salt omitted)
  • 330 mg potassium
  • 14 g carbohydrate
  • 5 g fiber
  • 7 g sugars
  • 3 g protein
  • 3 Weight Watchers Points Plus
Argan oil is produced by women's cooperatives only in Morocco. You may be able to purchase it at a Middle-eastern market, or you can order it online here. I used citrus-infused olive oil from the Temecula Olive Oil Company, which was delicious. Angela called for fresh parsley or fresh coriander, which Americans call cilantro. I used watercress from my CSA produce basket. Mint would also be very Moroccan.