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Moroccan-Inspired Rainbow Carrot Salad

This Moroccan-inspired rainbow carrot salad is a vibrant no-cook side dish made with shaved carrots in a zesty harissa-lemon dressing. Bright citrus, warm spices, and a touch of honey create a bold balance of sweet, tangy, and smoky flavors. Fresh herbs and pomegranate seeds add color and freshness, while sesame seeds bring subtle crunch. Ready in just 25 minutes, it’s a quick, wholesome salad perfect for weeknight dinners, meal prep, or entertaining. Pair it with grilled meats and grain bowls, or as part of a mezze spread.

Ronica Rupan-Tompkins
Tasty Team
Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

5 minutes

5 min

Moroccan-Inspired Rainbow Carrot Salad
Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

5 minutes

5 min

Ingredients

for 4 servings

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped preserved lemon rind
  • 1 ½ teaspoons harissa paste
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper, plus more to taste
  • 1 ½ lb rainbow carrots, shaved into thin strips using a julienne vegetable peeler
  • 3 tablespoons coarsely torn fresh mint
  • 3 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons pomegranate seeds
  • 1 teaspoon toasted white sesame seeds
  • 1 teaspoon black sesame seeds

Nutrition Info

  • Calories 101
  • Fat 4g
  • Carbs 15g
  • Fiber 41g
  • Sugar 8g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Whisk together the olive oil, lemon juice, lemon rind, harissa, smoked paprika, honey, salt, cumin, and pepper in a small bowl until smooth and fully combined.
  2. Toss together the dressing and carrots in a large bowl until evenly coated. Let stand for about 5 minutes, or until the carrots soften slightly and absorb the dressing.
  3. Add the mint and cilantro to the dressed carrots, and gently toss to combine.
  4. Transfer the salad to a serving plate or board. Scatter the pomegranate seeds and sesame seeds evenly over the top. Season with additional salt and pepper to taste (keeping in mind that preserved lemon is already quite salty!). Serve immediately.
  5. Enjoy!
  6. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Moroccan-Inspired Rainbow Carrot Salad