Moroccan Carrot and Argan Oil Salad

This salad is super delicious yet oh so simple to make! It is best served as a cold side dish alongside your main meal or as a starter. It is perfect to make ahead of time before any guests arrive. The argan oil gives the salad a subtle, smooth nutty flavour. It's naturally gluten-free, dairy-free and vegan!


Moroccan carrot salad with argan oil, naturally gluten free, dairy free and vegan

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4 people


  • 5 tbsp. Argan Oil
  • 500g Carrots
  • 3-4 cloves Garlic
  • 1 Lemon
  • 1 tbsp. Cumin powder
  • 1 bunch of fresh Coriander (or Flat Parsley)
  • 5 Mint leaves
  • Salt, to taste


  1. Peel and cut the carrots into round slices. Boil them in a saucepan with boiling water, along with the garlic cloves and cumin for 20 minutes. Test one of the carrots with a fork or knife, it should be cooked through but not too soft, they should still hold their shape.
  2. Strain the carrots and season with salt as per your preference. Put the carrots in the fridge. Keep the garlic cloves aside.
  3. Squeeze the lemon juice into a bowl. Add the argan oil, mint leaves, and coriander.
  4. Chop the already cooked garlic cloves and add them to the bowl. Mix everything together. If required, add a dash of water to make the sauce uniform.
  5. Pour the sauce over the carrots and gently mix. Leave it in the fridge approximately 1 hour before serving.


Looking for more? Here's another recipe with argan oil that can be easily made vegan. ;)  

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