Moroccan-style Carrot & Parsnip Salad

Moroccan-style Carrot & Parsnip Salad

Looking for something a little different tonight? This is an absolutely delicious side to a spiced up meal. The raw carrots and parsnips are crunchy, but not too crunchy, the spices are delicious, its got a hint of sweetness from the raisins, a freshness is brought in by the mint, and it’s rounded out by the nuts. Yum!


1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground ginger
3 large carrots
3 large parsnips
1/4 cup lemon juice
1 tbs honey (omit for SIBO friendly)
6 tsp olive oil
1/2 cup roasted, shelled pistachio nuts, coarsely chopped (can substitute other nuts if you wish – sub for pumpkin seeds for SIBO friendly)
2/3 cup raisins (or any other dried fruit of your choice – sub for currants for SIBO friendly)
1/4 cup coarsely chopped cilantro or mint
Salt and pepper to taste


In a small frying pan, combine the first 4 spices and toast, stirring constantly until fragrant, about 2 minutes. Remove from heat and let cool to room temperature.

Peel the carrots and parsnips and shred them on the large holes of a box grater. Set aside. In a bowl, whisk together the toasted spices, lemon juice, honey, and a pinch of salt. Slowly whisk in the olive oil to make the dressing. Taste and adjust the seasoning.

Add the pistachios, mint, a pinch of salt, the carrots, parsnips, and raisins. Stir to combine. Season with salt and pepper to taste.

Serve right away.

Serves 4

Adapted from Williams-Sonoma

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