Name: Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 cup raw cashews; 1 lb carrots; 1 can chickpeas, drained, aquafaba reserved; 1 cup pomegranate arils (about 1 large pomegranate); ½ cup golden raisins; ½ cup roasted salted sunflower seeds; ¼ cup sesame seeds; ½ cup finely chopped fresh cilantro leaves; ½ cup finely chopped fresh mint; 2 green onions, finely chopped; ¼ cup fresh or refrigerated orange juice; 1 tbsp reserved aquafaba; Zest of 1 large lime; Juice of 1 large lime; 3 tbsp white vinegar; 1½ tbsp pure maple syrup, plus more as needed; 1 tsp ground turmeric; ½ tsp salt, plus more as needed; ½ tsp black pepper, plus more as needed; ½ tsp ground ginger; ½ tsp ground cumin; 1 tsp garlic powder; ¼ tsp cayenne; ¼ tsp ground cinnamon

Jump to Recipe

Picture this: The bright, zesty aroma of fresh citrus and warming turmeric fills your kitchen as you toss vibrant orange carrot noodles with jewel-like pomegranate seeds and spirited herbs. Each bite bursts with textures that dance – crunchy, juicy, and silky – delivering a symphony of flavors that feels both exotic and comforting. This Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe is not just a salad; it’s a celebration of color and spice that’s incredibly quick to whip up and sure to impress anyone lucky enough to taste it.

Why You’ll Love This Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe

Ready in 30 minutes: Whip up a fresh and flavorful salad in no time – perfect for busy weeknights or last-minute guests.
Uses simple ingredients: Easy-to-find staples combined with a handful of vibrant additions create a dish packed with complexity without confusion.
Perfect for beginners: Whether you’re a seasoned cook or just starting out, the straightforward steps make this recipe approachable and fun.
Impressive presentation: The radiant colors and textures make this salad a standout on any table, instantly elevating your meal.
Customizable: Packed with adaptable ingredients, you can tweak the flavors and add your favorite nuts or herbs to suit your mood.

Why This Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe Works

This recipe shines because of its vibrant balance between sweet, tart, and warmly spiced notes. The secret lies in a few key elements: roasting the cashews gently enhances their nuttiness, while the julienne carrots allow the tangy dressing to cling beautifully, ensuring every bite bursts with flavor. The citrus turmeric dressing effortlessly ties the salad together, its silky texture embracing every colorful ingredient. Plus, letting the salad chill not only melds the flavors but adds a refreshing crispness that’s irresistible.

Large white bowl filled with a vibrant carrot salad featuring thin julienned carrots, whole cashews, whole chickpeas, pomegranate seeds, golden raisins, chopped fresh parsley and mint, toasted sunflower seeds, and sesame seeds, all tossed together and glistening with a light dressing, bowl set on a white marble countertop with natural lighting, professional food styling in a hero shot, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Simple, fresh, and thoughtfully combined ingredients make all the difference in this Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe. Here’s what you’ll gather to bring it to life:

Raw cashews: For a crunchy, buttery texture.
Carrots: The star ingredient, turning into tender ‘noodles’ for a fresh base.
Chickpeas: Protein-packed and hearty, with reserved aquafaba for the dressing.
Pomegranate arils: Little bursts of juicy sweetness and vibrant color.
Golden raisins: Adding a natural fruity sweetness.
Roasted salted sunflower seeds: For a nutty crunch and subtle saltiness.
Sesame seeds: Toasted flavor that adds depth.
Fresh cilantro leaves: Bright and herbaceous for freshness.
Fresh mint: Cooling and aromatic notes.
Green onions: Pungent and crisp, an essential flavor enhancer.
Orange juice: Offers juicy brightness in the dressing.
Aquafaba: The liquid from chickpeas, giving the dressing body and a slight foaminess.
Lime zest and juice: Sharp, tart, and brightening the overall taste.
White vinegar: Adds tang and balances the sweetness.
Pure maple syrup: A natural sweetener that rounds out the dressing.
Ground turmeric: Earthy warmth and beautiful golden hue.
Salt and black pepper: Essential seasonings that enhance all the flavors.
Ground ginger: Subtle spicy undertone.
Ground cumin: Adds smoky depth.
Garlic powder: Infuses gentle savory notes.
Cayenne: A touch of heat for excitement.
Ground cinnamon: A hint of sweet warmth that lingers.

Ingredient Substitutions & Tips

Raw cashews: Substitute with almonds or walnuts for a different crunch and flavor profile.
Chickpeas: Canned is convenient, but cooked dry chickpeas work beautifully too; reserve cooking water as aquafaba.
Pomegranate arils: If unavailable, dried cranberries or fresh red grapes provide a similar burst of sweetness and color.
Orange juice: Fresh-squeezed is best, but bottled 100% juice works fine in a pinch.

👨‍🍳 Pro Tips for Perfect Results

Roast cashews carefully: Keep a close eye; nuts can go from golden to burnt quickly.
Use a julienne peeler or spiralizer: This helps create perfect carrot ‘noodles’ that soak up the dressing effortlessly.
Reserve your chickpea aquafaba: It adds a lovely silkiness to the dressing, replacing the need for oils or eggs.
Chill the salad for at least 30 minutes: This lets the flavors mingle beautifully and gives a refreshing texture.
Taste and adjust seasoning: The dressing is a delicate balancing act — tweak salt, sweetness, and heat to your liking.

How to Make Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe

Step 1: Roast the Cashews

Begin by preheating your oven to 350°F (177°C) and lining a small baking sheet with parchment paper. Spread the raw cashews evenly across the sheet. Roast them for about 8 to 12 minutes, carefully checking after 7 minutes and every minute after to catch just the right golden hue without burning. Once roasted, transfer them to a bowl and allow them to cool. This step intensifies their natural buttery flavor, adding a delightful crunch to your salad.

💡 Pro Tip: Stir the cashews halfway through roasting to ensure they brown evenly.

Step 2: Prepare the Carrots

Next, use a julienne peeler or spiralizer to transform the carrots into thin, noodle-like strands. These tender ribbons soak up the vibrant dressing beautifully, making every bite flavorful. Place the carrot noodles into a large mixing bowl with a tight-fitting lid to keep everything fresh when tossed later.

💡 Pro Tip: If you don’t have a julienne peeler, a standard vegetable peeler can also slice thin ribbons that work well.

Step 3: Add the Salad Ingredients

To the bowl with carrots, add the drained chickpeas, cooled roasted cashews, juicy pomegranate arils, plump golden raisins, roasted salted sunflower seeds, sesame seeds, finely chopped cilantro, fresh mint, and green onions. These vibrant additions layer crunch, sweetness, herbaceous brightness, and texture — making this salad an exciting medley.

💡 Pro Tip: Chop your herbs finely to distribute their fresh flavor evenly throughout the salad.

Step 4: Whip Up the Citrus Turmeric Dressing

Combine orange juice, reserved aquafaba, lime zest and juice, white vinegar, maple syrup, turmeric, salt, black pepper, ground ginger, cumin, garlic powder, cayenne, and cinnamon in a blender. Blend these bright, spicy flavors for about 30 seconds until the dressing is silky smooth and vibrant. Taste and adjust seasoning, adding more salt, pepper, or maple syrup if you want a sweeter or more peppery bite.

💡 Pro Tip: Use fresh lime zest and juice for zingy freshness that makes the dressing pop.

Step 5: Toss and Chill

Pour the citrus turmeric dressing over the salad, then cover the bowl with the lid and shake it vigorously for 10 to 15 seconds. This ensures every carrot noodle and pomegranate jewel is beautifully coated in the flavorful dressing. Pop the salad into the fridge to chill for at least 30 minutes—it’s the magic step that deepens the flavors and lets the textures meld.

💡 Pro Tip: Shaking the salad instead of stirring helps keep the carrot noodles intact and reduces bruising of the delicate arils.

Common Mistakes to Avoid

Learn from these common pitfalls:

Over-roasting cashews: Burnt nuts add bitterness and ruin the crunch.
Skipping chilling time: Without chilling, the flavors don’t meld and the salad can taste flat.
Using pre-cut carrots: They’re often too thick or soft; fresh carrots julienned provide better texture.
Not tasting the dressing: Always adjust seasoning to balance acidity and sweetness—it’s key.
Overmixing the salad: This can mash the pomegranate arils and bruise herbs.
Neglecting to reserve aquafaba: Leaving this out reduces the dressing’s silky texture.

Delicious Variations to Try

Once you’ve mastered this classic Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe, why not explore these exciting twists?

Spicy Harissa Kick

Add a spoonful of harissa paste to the dressing for a smoky, fiery twist that wakes up your taste buds and brings Moroccan street food vibes to your kitchen.

Crunchy Puffed Quinoa

Top the salad with toasted puffed quinoa instead of sesame seeds for an extra quirky crunch and a toastier nutty flavor.

Tropical Mango Boost

Dice ripe mango and toss it in for a juicy, tropical sweetness that pairs beautifully with the turmeric and citrus.

Roasted Beetroot Mix

Add roasted beetroot cubes for earthiness and a stunning, deeper red contrast to the bright orange carrots and vibrant dressing.

Za’atar Sprinkle

Finish with a dusting of za’atar spice blend on top for a fragrant herbal layer that’s quintessentially Middle Eastern.

How to Serve Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe

Single white bowl containing a vibrant serving of carrot salad with visible julienned carrot strands, whole cashews, chickpeas, glistening pomegranate seeds, and sprinkled fresh green herbs, close-up angled view highlighting the varied textures and colorful ingredients, slight sheen on the nuts and seeds, placed on a white marble surface with natural lighting, styled like a fresh and healthy plated portion from a food blog, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra fresh herbs like chopped mint or cilantro on top, scatter some more pomegranate seeds for jewel-like bursts, or add a few edible flowers for an elegant touch.

Side Dishes

This salad is a perfect companion to grilled meats, roasted chicken, or even a cooling side to spiced lamb kebabs. It also pairs beautifully with warm flatbreads or couscous for a complete Mediterranean-inspired feast.

Creative Ways to Present

Serve this salad in rustic terracotta bowls or on a large wooden platter dotted with edible flowers and extra toasted nuts. Layer with slices of avocado or dollops of creamy tahini dressing for added indulgence.

Make Ahead and Storage

Storing Leftovers

Place leftover salad in an airtight container and refrigerate for up to 3 days. The salad will soften slightly as it sits but maintain its lovely flavors and crunch.

Freezing

This salad is best enjoyed fresh. Freezing is not recommended as the fresh herbs, nuts, and pomegranate arils will lose texture and flavor.

Reheating

Because it’s a cold salad, serve it chilled straight from the fridge. If you prefer room temperature, remove it about 15 minutes before serving—no reheating necessary!

FAQs

Can I use canned nuts instead of raw cashews?

Raw cashews are preferred for roasting, which boosts their flavor and crunch. Roasted canned nuts might become too salty or oily, so it’s best to stick with raw.

What can I substitute for aquafaba?

If you don’t want to use aquafaba, you can replace it with a splash of extra orange juice or water, though the dressing won’t have the same silky texture.

How can I make this salad vegan?

This recipe is naturally vegan; it uses maple syrup as a sweetener and no animal products, making it both delicious and friendly for plant-based diets.

Can I prepare this salad without a blender?

While blending creates a smooth dressing, you can whisk the ingredients vigorously by hand, though the texture will be slightly less creamy.

Is this salad gluten-free?

Absolutely! All ingredients are naturally gluten-free, making it a safe and tasty choice for those avoiding gluten.

What’s the best way to peel carrots for this salad?

A julienne peeler gives long, thin strands perfect for soaking up dressing, but a spiralizer or vegetable peeler can also create great textures.

Can I make this salad ahead for a party?

Yes! Toss the salad with dressing and refrigerate at least 30 minutes before serving. It actually tastes better after resting, so it’s ideal for advance prep.

How spicy is this salad?

The cayenne adds only a gentle warmth; if you prefer, you can reduce or omit it for a milder flavor.

Final Thoughts

Cooking this Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe feels like inviting a burst of sunshine and spice into your kitchen. It’s one of those dishes that’s as joyous to make as it is to eat, rich with contrasts and layered flavors that cradle your senses with every bite. Whether you’re sharing it at a picnic, serving it beside your favorite main, or simply treating yourself to something fresh and nourishing, it’s a recipe that promises delight in every forkful.

Have you tried this Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊