Joy the Baker

Marrakesh Carrots

by 52 Comments

Marrakesh Carrots

Someone in my family (I forget exactly who to blame for these memories), was very fond of adding grated carrots to the bottom of their Jell-o molds for holiday dessert.  Come to think of it, there were grated carrots and a can of fruit cocktail at the bottom of the red Jell-o mold dessert.  Criminal.  At least the Jell-o was red. 

There are things better things to do with shredded carrots.  Things that are less jiggly, and frankly, less rude.  This carrot salad fits the bill.  It’s hearty, sweet and spicy, salty and crunchy, durable enough to last a few days in the refrigerator, and just generally polite… not rude at all.  

Processed with VSCOcam with hb1 preset

This recipe comes from Sara Forte’s brilliant salad-brain. You know Sprouted Kitchen? Beautiful, whole, and healthy food (and a really cute baby, too). The new Sprouted Kitchen book Bowl + Spoon is a tasty collections of breakfast bowls, salads, and sides that are elevated, healthful, but still totally comforting.

Tracy made Beet + Avocado Poke Bowls from the book.  The beets are gorgeous.  

Marrakesh Carrots

This salad calls for a good amount of chopping, slicing, and dicing.  It’s kitchen therapy.  Take your time and don’t fight it.  

Carrots should be grated fresh.  Those bags of pre-shredded carrots… no good.  Sad and dry.  

Garbanzo beans for girth and protein.  Dates for perfect sweetness. Cilantro, pistachio, green onions, and lime:  a green theme. 

Marrakesh Carrots

Carrot and other salad bits are tossed together while the dressing ingredients are whisked together.  

Cumin, turmeric, nutmeg, and red pepper flakes for Moroccan flair.  

Marrakesh Carrots

This is how a salad comes together.  Just a toss.  

Marrakesh Carrots

Crisp and crunchy.  Totally full of lime and spice.  Beans are filling and carrots are sweet and crunchy.  It’s a really well-balanced salad.  It’s great to make and store in the fridge for easy lunching and light dinnering.  If you’re like to me though… you’ll eat it all in one day.  It’s that good.  

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Marrakesh Carrots

★★★★★

5 from 1 reviews
  • Author: Sara Forte, Sprouted Kitchen
  • Prep Time: 25
  • Total Time: 25

Ingredients

Scale
  • 4 cups grated carrots
  • 1 1/2 cups garbanzo beans, rinsed and drained
  • 7 Medjool dates, pitted and chopped
  • 4 green onions, white and green parts, chopped
  • 1/2 cup coarsely chopped fresh cilantro
  • 3 tablespoons olive oil
  • zest and juice of 2 limes
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 cup shelled roasted pistachios, coarsely chopped
  • 1/2 cup crumbled feta cheese

Instructions

  1. In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios.
  2. In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.
  3. Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta cheese and toss lightly.
  4. Serve immediately or cover and chill in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 4

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Comments

  2. Anne Bonney

    I remember a family Thanksgiving where, on the buffet table, there were seven molded jello salads – each one a different color. Anyway, that is probably because I live in the Midwest where jello is classified as a fruit.
    I’m going now to go buy some more carrots.

    Reply

  3. Jennifer

    This is so freaking good. Any ideas on what to serve with this for a dinner party? I’m thinking hummus and pita bread with this and ????

    Reply

  4. Jackie

    Hi Joy, this sounds delicious, what substitute would you suggest for the cilantro-tastes-like soap people? Mint perhaps, or parsley? Thanks for the recipe!

    Reply

  5. Barb

    Took this to a family BBQ, it was a big hit with adults, with the kids not so much.

    PS..nothing wrong with jello salad ???? imo

    Reply

  6. Callie

    This is seriously delicious! I’ve been making it for years. Great as a side at a picnic (my go to) or on its own (like I’m eating it right now!) It’s absolutely perfect.

    Reply

  7. Leah

    A co-worker brought this to a party and it was so tasty I decided to make it myself. Absolute perfection. This is the first time I’ve made one of your savory recipes, and it certainly won’t be the last!

    Reply

  8. Caitlin

    This looks so good! Do you think it would work without the cilantro? I am one of those who thinks it tastes like soap…

    Reply

  11. Meg

    This. Is. Delicious.

    Tip for minimizing dishes and chopping: I did absolutely everything in my food processor. Grated the carrots, chopped the other veggies, etc. and just dumped it into the serving bowl as I went. Even made the dressing in there. I used apricots since I wasn’t able to find dates, and it came out excellent. Thanks for the recipe!!

    Reply

  12. Melissa

    JTB, I can’t stop making this salad every 10 days or so. Today I subbed cherries for dates, and ricotta salata for feta. And I double the spices and use half to rub chicken to eat with it. It’s just SO GOOD. Thanks again!

    Reply

  15. Angela Kennedy

    Yum! I used sunflower seeds and raisins as a cheaper alternative (even that was a bit of a stretch for me right now), and it was still delicious. Great flavors and textures!

    Reply

  16. Sarah

    made this this weekend…didn’t have pistachios so used pepitas instead. still so delicious. thanks for sharing!

    Reply

  17. rosie

    Just made this for tea and it was completely delicious! I had previously thought grated carrot salads not worth the making, but you have converted me :-)

    Reply

  18. Cecile @ My Yellow Farmhouse

    I’ve been busy trying to get my gardens ‘revived’, so I haven’t been online as much as usual. And I’m sooo glad I visited you today because I LOVE this salad!! What a bunch of delicious (and healthy) ingredients – and such a nice change-up from the usual summer salad offerings.

    Reply

  20. Megan

    We’ve been looking for some side dish inspiration over here and your post came at exactly the right time! My boyfriend and I both loved this and ate almost the entire batch last night, and it also reminds me to check out Sprouted Kitchen for ideas, too. Thanks Joy! Delicious!

    Reply

  21. Emily

    I made this for a picnic yesterday and put the marrakesh carrots into pitas. A wild success! Thanks, Joy :).

    Reply

  22. Alison

    I made this today and it was amazing! (although I am a fiend for any sort of cheese so I added a bit more feta than the recipe called for; must be the Wisconsin in me) I am certainly going to have to buy the cookbook now if this is an indication of how tasty the food in it will be!

    I also want to say that I love reading the parts of your blog that talk about New Orleans. I was on a trip to Alabama last year and I insisted that we at least take a day trip to New Orleans since we were so close. I loved the experience but still lament that there was so very little time spent there. Far too much to see in only about a half a day. So thanks for sharing your experiences there! I hope my sister and I can take a trip there next year!

    Reply

  23. BL

    I made this with chicken korma last night. So delicious. For lunch today, I added a packet of tuna and voila…a power bowl!

    Reply

  25. Elise

    I made this recipe last night and i LOOOVE it! This is definitely going to be a regular thing at my house!

    Reply

  26. April

    So delicious! Made as a side for dinner last night. Used 1/2 carrots and 1/2 farro – pretty, delicious and a new staple in our house! Thank you Joy!

    Reply

  31. sarahvv

    I made this for lunch! I left out the feta (because my dumb grocery store only had crazy expensive artisan feta) and it was still really delicious. Thanks!

    Reply

  33. sara forte

    wow. carrots in a jello mold. I mean I come from a family of non-cooks and jello was a frequent dish but never carrots inside thank heavens. I am so flattered you made this and shared it – thank you. I eat it all in one day too. Anyway, thank you, my dear!

    Reply

  34. Annaliese

    Looks light and perfect for spring! I may have to make this tonight…but sub in some nice plumped raisins for the dates, and lemon for the lime…for that is all that I have in my kitchen!

    Reply

  38. alyssa breed

    oh my gosh, I made this the weekend after she posted it on her blog…let me tell you it is one of my absolute favorite things I have EVER made!!! I like this version too with chickpeas instead of lentils…and the goat’s milk feta is absolutely worth every penny at Trader Joe’s!

    Reply

  39. Erin | Well Plated

    Oh JELLO MOLDS. I feel like they have their own food group in my fam. The one with the crushed pineapple + sour cream still scars me.
    Love all of the happy flavors in this salad. Hats off to Sara!

    Reply

  41. Amanda Hawkins

    I’d like to think we’ve come a long way since the horrors of Jello salad(s). I mean, there’s this. Curious what future generations will point their fingers at as our own culinary sins.

    Reply

  43. Andrea : soulandheartbeauty

    There’s a very similar recipe in one of Jeremy Dixon’s Revive Cafe Cookbooks from NZ, the spiced date pilau. The biggest difference is the addition of brown rice, which makes it a bit more filling as a meal on its own. It’s absolutely delicious.

    Reply

  47. Cali

    I also experienced the carrot-jello combo as a child. At least yours was in a mold to make it look more presentable. Mine was in a pyrex baking dish – with raisins!

    This looks like a great salad. I love all food Moroccan!

    Reply

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