Moroccan Spiralized Carrot Salad

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Moroccan Spiralized Carrot Salad

Moroccan Spiralized Carrots

If you haven’t noticed, I’ve been loving moroccan-inspired flavors. Did you see my Curried Cauliflower and Carrots with Honey-Cumin Dressing?

Today, I have an easy side dish for you, perfect for serving with your favorite protein – some beans, lentils, chicken, fish, whatever!

Normally I cook carrot noodles by boiling them in water, because I love how they fill up with the water and puff up with the consistency of whole wheat spaghetti. They’re got a great, pasta-like texture that way.

Moroccan Spiralized Carrots

But today, I simply sautéed them in a skillet and added a Moroccan seasoning which helped lightly caramelize the carrot noodles. It’s easy, quick (no waiting for water to boil), and flavorful.

The carrots complement the natural sweetness of the carrots and the almonds give a nice crunch, while adding healthy nutrients.

I hope everyone’s meal planning and prepping today! I’ll be spending the day working, getting everything ready before I leave for Austin to go to SXSW with the Facebook and Adobe team. More to come on that!

Moroccan Spiralized Carrots

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 2

Moroccan Spiralized Carrot Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 large carrot, peeled, Blade D, noodles trimmed
  • 1/4 cup raisins
  • 2 tablespoons sliced almonds
  • chopped parsley, to garnish
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon vegetable broth
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon honey
  • salt and pepper


  1. Place a large skillet over medium-high heat. Once the skillet is heated, add the carrot noodles. Toss until fully wilted, about 7 minutes.
  2. Meanwhile, in a small bowl, whisk together the ingredients for the dressing. Once carrots are wilted, add the dressing and raisins and toss well to combine, letting cook another 2-3 minutes to let the carrot noodles soak up the flavors.
  3. Plate the carrot mixture onto a serving plate and garnish with almonds and parsley. Serve.


Per serving (1 out of 2) - Calories: 276, Fat: 21g, Saturated Fat: 3g, Carbs: 22g, Fiber: 3g, Sugars: 14g, Protein: 4g, Sodium: 48mg

Moroccan Spiralized Carrot Salad

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Stephanie says:
Today is my food prep day. This looks delicious, and will be added to the list.
Ali Maffucci says:
Yay I'm so happy it made your week's list! Hope you love it!
BarbaraD says:
Ali, there are 2 things that frustrate the heck out of me as far as inspiralizing and that is that I can't find carrots big enough, nor Daikon radishes. I end up chopping by hand just to try out the recipes which are irresistible. But that only takes you so far...I got the Inspiralizer for a reason and that is ease and quickness. We don't have a farmers market nearby and when I checked the closest they did not have these items. Ideas?
Anonymous says:
I use a julienne peeler for carrots and parsnips...more work but size doesn't matter.
Lynne says:
Ali, I received my new Inspiralizer (your's) and what a difference it makes.....I was using one of those cheapie ones and it was a total mess, food all over the counter. I love your's, so easy to use and NO mess..... well worth the money. And, I love the red color.....You usually "get what you pay for", and in this instance it holds true. Thank you for your blog, I love it.....your faithful follower, Lynne
Meaghan says:
We're so happy you're enjoying your Inspiralizer! Your support means the world to us!
Pauline says:
I have a question about the WW points. Is it 10 points for the entire recipe or for a serving?
Scott says:
Just a quick heads up—above you say, "The carrots complement the natural sweetness of the carrots..." I believe that you meant to say, "The raisins complement the natural sweetness of the carrots...", although I could be wrong. In any event, it doesn't make sense the way it currently reads, so I thought that you'd want to take a look at it. BTW, I have an Inspiralizer, and I'm lovin' it. I also took advantage of the recent opportunity to get both your cookbooks for $19, with free 2-day shipping (Prime member). I wasn't sure that I saw the need for both, but now that I have them in hand, I find that the "by vegetable" orientation of "Inspiralize Everything..." perfectly complements the technique-driven and "by meal" orientation of "Inspiralized...", so I'm glad that I got both, and I'm looking forward to a lot of enjoyably edible experimentation from them.
Azza says:
Your recipes are delicious.
Meaghan says:
Thank you so much! We appreciate that!

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