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Keto Moroccan Carrot Salad


It’s an easy recipe for Keto Moroccan Carrot Salad that is loaded with flavor! This Moroccan raw carrot salad is one that can be made in minutes and that pairs well with so many of your dishes.

My Moroccan carrot salad instantly became a favorite side dish the first time I served it to my family.

Probably what I love most about this keto salad, is that it uses so many spices that are common in the Moroccan kitchen. The flavors in this easy carrot salad celebrate the rich fusion of the Arabs and Moors.

Although you may think that the dressing for this low carb carrot salad is spicy hot, it’s actually more about imparting a depth complexity of flavor to a common vegetable like carrots. 

The base of this Moroccan carrot salad is the use of harissa a North African chili paste. Harissa is usually made by combining the flavors of red chiles, garlic, coriander, cumin, caraway, and olive oil.

Although it can be made at home this recipe uses a pre-made harissa sauce and then builds the flavor by adding some more spices and herbs.

Check out our keto red cabbage and carrot slaw for another carrot salad option.

Don’t forget to also visit our keto carrot recipes if you are looking for more delicious ways to add carrots to your keto diet and our keto salads!

Keto Moroccan Carrot Salad

Keto Moroccan Carrot Salad

If you’re wondering if you can consume carrots while doing a keto diet, it’s my opinion that you can. It will just require more macro planning. Although carrots are higher in carbs you can plan for this keto carrot salad and be able to enjoy this high in antioxidants vegetable. 

Although many Moroccan dishes include high-carb fruits and vegetables, you can still use the spices that are well-loved in this cuisine while doing a ketogenic diet.

This keto carrot salad is portioned to be 1/4 cup per serving. This is because a little goes a long way due to the bold flavors. Think of this carrot salad the same way you would use a little keto salsa to boost the flavor of your main dish. 

Enjoy this keto Moroccan carrot salad with beef, pork, lamb, fish, and chicken. Or add a serving to a green salad to brighten it up. 

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

How To Make Keto Carrot Salad 

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You’ll need to use shredded carrots for this Morrocan raw carrot salad. I prefer to buy carrots that are pre-shredded for the sake of convenience.

However, you can use a food processor to chop your own carrots. Make sure you are using a shredder blade to do so. The carrot salad also uses freshly chopped cilantro and parsley. 

To make this Moroccan dressing, you’ll need to combine olive oil, harissa paste, lemon juice, lemon zest, minced garlic, sweet paprika, ground allspice, ground ginger, cumin powder, cinnamon, and freshly ground pepper and salt. 

keto Moroccan carrot salad

Although it is totally optional I added 1 teaspoon of granulated sugar substitute to bring out the sweetness of the carrots further. 

Then you’ll combine the dressing with the carrots and fresh herbs and allow it to marinate for at least 30 minutes before serving. This allows the Moroccan flavors to be infused into the keto carrot salad.

Once the salad has time to fully marinate you can top your salad with crumbled feta cheese and sesame seeds. I used a combination of black and white sesame seeds for added color contrast. 

With so many fragrant spices, and vivid colors this Moroccan keto salad is sure to be a hit at any family gathering. I know that my family loved the idea of embracing a combination of flavors that felt a little exotic.

Although this keto salad has a few more ingredients than my typical keto recipes, if you think of it, this keto salad basically uses many spices that are found in any home that bakes.

Plus I recommend you use the shredded carrots that are found in your local supermarket for ease. But you can certainly grate your carrots yourself if this is not an easy find where you live. 

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Bottom line, don’t be intimidated by the list of ingredients because all of them can be easily found in your local grocery store or even online. 

I sure hope you will give this Keto Morrocan Carrot Salads Recipe a try. It makes this a perfect keto carrot side dish to bring to the table.  

Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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We have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

In addition, we have a Keto Recipe App that makes keto an easy, delicious breeze!

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keto Moroccan carrot salad

Keto Carrot Salad

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

It's a Keto Carrot Salad that is packed with flavor and easily made. The base of this Moroccan carrot salad is the use of harissa a North African chili paste.


Keto Moroccan Carrot Salad

  • 1 lb carrots, julienned or coarsely shredded
  • 1/2 cup of chopped fresh cilantro
  • 1/2 cup of chopped parsley

Keto Moroccan Carrot Salad Dressing


Keto Carrot Salad

  1. Coarsely shred the one pound of raw carrots or use the equivalent in pre-bagged julienned carrots.
  2. Add the carrots to a medium-sized bowl.
  3. Finely chop the fresh cilantro and parsley and add to the bowl. Set aside.

Keto Moroccan Carrot Dressing

  1. In a small bowl combine the fresh lemon juice, lemon zest, harissa paste, sugar-substitute, cinnamon powder, ginger powder, ground allspice, sweet paprika, salt, and pepper.
  2. Next, add the oil to the lemon and spices mixture and give it a good whisk.
  3. In a salad bowl toss the carrots, parsley, and cilantro.
  4. Add the dressing to the salad and toss well.
  5. Place the salad in the refrigerator for at least 30 minutes to allow carrot salad to marinate.
  6. Serve as a side or on a bed of leafy greens as a meal.
  7. Salad keeps for up to 48 hours refrigerated.
Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 106Total Fat: 8.8gSaturated Fat: 1.3gCholesterol: 1mgSodium: 66mgCarbohydrates: 6.9gFiber: 1.6gSugar: 3.6gProtein: 0.8g

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