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Don’t be fooled by your name, the Casablanca-style carrot salad is simpler than you think. Yes, the result will move you directly to Morocco. Its flavor, its aroma and its pinta, have a Moroccan seal to delight the diners.




  • 3 carrots
  • Cumin
  • Olive oil
  • Parsley
  • Chopped garlic
  • Salt


As always, the first thing is the most tedious: carrots are peeled, cut into strips and stored in a medium bowl. On the other hand, the carrot we are throwing, in the bowl of before, both the parsley and the cumin. Without being ground, everything will be easier, but if you throw them in grain, they will keep their freshness, taste and, above all, will swallow many smells.


To finish, give salt well so that it is not bland and sprinkle the Casablanca-style carrot salad with a tablespoon of extra virgin olive oil. It is important that the oil is decent, at least. A bad oil can spoil your salad.

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William Johnson

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