Spicy Moroccan carrot salad from Plenty by Yotam Ottolenghi

  • spring onions
  • carrots
  • coriander leaves
  • ground cinnamon
  • ground coriander
  • ground cumin
  • ground ginger
  • onions
  • paprika
  • caster sugar
  • Greek yogurt
  • preserved lemons
  • ground cloves
  • green chiles

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on June 16, 2022

    an all time favorite we go back to again and again. the mix of spices is so delicious.

  • DePollepel on August 27, 2021


  • StoicLoofah on March 24, 2018

    Nice side dish. Maybe a lot of work, but it does make a ton of carrots. Don't boil for 10 minutes. Check it from maybe 5 minutes

  • DKennedy on December 28, 2017

    Had this at Amy's when she hosted Mah jong. Excellent. I will want to make it for myself. She served it with another salad from the Red Rooster cookbook - also fabulous. See Rutikazooty's notes below.

  • Rutikazooty on December 28, 2017

    10 minutes for cooking carrots does not leave them with crunch. Just a warning to check at 5. Based on reviews I used 1/4 tsp cinnamon. Nice blend of spices.

  • stephengk on May 28, 2017

    Great side for a barbeque

  • consortiumlibrary on May 22, 2017

    My current favorite carrot salad; the spices are well-balanced and exciting, without being over the top. It's excellent with grilled fresh halibut. Will definitely make again, as modified. With Yotam's recipes, including this one, we consistently prefer less cinnamon, more spice, and oil-cooked (vs water-cooked) vegetables. Used more green & yellow onions; jalapeño & red Fresno chiles; 1/4 tsp cinnamon; and parsley instead of cilantro (only because didn't have cilantro). After onion was caramelized, I stirred in raw julienned carrots and cooked 2 min over med high, until carrots were crunchy but not raw. Forgot yogurt! Next time...

  • finebec on May 01, 2017

    Had the preserved lemons and used fresh carrots (with their green tops) yet I found it did not have the drama in the mouth of many of his other dishes. Will try again, this time with farmers market carrots when they become available as so many of you recommend it.

  • ithyt on October 05, 2015

    6.15 660g. Had warm - delicious.

  • Yildiz100 on September 07, 2015

    This was my first time using preserved lemon, and unfortunately, I don't think I care for it. If I make this recipe again, I'll sub something else salty, like olives or capers. I reduced the cloves by half because mine were freshly ground and very strong. Next time, I think I'd reduce the cinnamon a little as well. I tried this both hot and cold and I strongly preferred it warm. I am on the fence as to whether or not I would make this again.

  • SilverSage on May 11, 2015

    Fabulous! I also subbed out lemon zest for the preserved lemons, and I didn't have any green chiles, so I added a bit of harissa. Perfect foil for my tangine of short ribs, prunes, dates & olives.

  • TippyCanoe on May 11, 2015

    Terrific. I had no preserved lemon so used a bit of grated rind. The spices were perfect.

  • KarinaFrancis on November 02, 2014

    This was a nice side dish to serve with a tagine. I didn't have any preserved lemons, I think the dish missed them.

  • Melanie on October 04, 2014

    I served this with the suggested freekeh pilaf - they worked well together and I appreciated the addition of yoghurt to this dish. There is a long list of ingredients but it is easy and worth making.

  • br22 on August 02, 2014

    Delicious. The contrast between the room temperature carrots and the cold yogurt is wonderful. The flavors blend together really nicely and it's visually beautiful, too.

  • lhkelsey on July 21, 2014

    Super! A great way to use carrots from the garden. Kind of out of my comfort zone, and i loved it!

  • michalow on November 03, 2012

    Very flexible recipe, delicious lots of ways. Haven't made it with preserved lemons yet, but used lime juice once and chopped fresh lemon another time. Both very tasty.

  • L.Nightshade on June 04, 2011

    We really liked this salad. I made it when I made the lamb and apricot tagine from AMFT, thought the salad was better than the entree. I used whole baby carrots instead of slices. I added the spices part way through the onion saute as I think that really releases their aromas. I served the yogurt on the side. This recipe is rather similar to the Moroccan carrot salad in the ENYT Cookbook, with less time needed for marinating. I liked them both.

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