Warm Moroccan Carrot Salad- anti-cancer recipes- cook for your life

Warm Moroccan Carrot Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
I love a good carrot salad. This cooked moroccan carrot salad was my go-to when I was going through chemo and couldn’t eat raw foods. It is sweet, lemony, delicious, and safe for a...


  • 1 tablespoons lemon juice
  • 1 tablespoons water or to taste
  • ⅓ cup raisins
  • 2 tablespoons olive oil
  • 1 tablespoons whole cumin seeds
  • 4 large or 6 medium carrots, peeled and grated
  • Sea salt and freshly ground black pepper, to taste

Nutrition Facts


128 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


17 g


10 g


3 g


1 g


207 mg


  1. Heat the olive oil over a medium high flame in a wide sauté pan. Fry the cumin seeds until they start to darken, about 30 seconds, then add the grated carrots. Sauté the carrots for about 2-3 minutes until they start to soften and caramelize.
  2. Add the lemon juice, water, and raisins. Mix well. When the liquid starts to bubble, pour everything into a large salad bowl.
  3. Cover and leave the salad to sit and cool for at least 30 minutes to let the flavors develop.
  4. Check for seasoning. Serve at room temperature.

Chef Tips

Try using this same recipe substituting the carrots with other root veggies such as turnips, rutabaga, parsnips, or beets.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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