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Israeli Carrot Salad

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Gorgeous and colorful Israeli Carrot Salad. Perfect as part of Mezze spread- a collection of small dishes commonly found in Middle Eastern and Mediterranean cuisines. Often served as an appetizer or starter before the main meal with fresh pita bread or flatbreads.

Carrot salad in a white bowl

Mezze, meaning ‘small dishes’ in Arabic, is a culinary tradition that celebrates the art of sharing. These appetizers, salads (like my Israeli Carrot Salad), and dips are a celebration of diverse flavors, textures, and traditions that come together.

From silky hummus to zesty tabbouleh to crunchy falafel, these recipes invite you to savor the essence of a region. So, whether you’re hosting a gathering or simply seeking to elevate your everyday meals, give this Israeli Carrot Salad a try.

Why You’ll Love This Salad?

  • Quick and easy
  • Sweet and spicy
  • Fresh and vibrant
  • Customizable


Choose fresh carrots: Start with fresh, firm carrots. They should be vibrant in color and without any signs of wilting or soft spots.

Uniform slicing: Aim for uniform pieces to ensure even cooking.

Balancing spices: Adjust the spices and seasonings to your taste. Don’t be afraid to experiment with different spice ratios until you find your perfect balance.


How to store Israeli carrot salad?

Israeli carrot salad is best stored in the refrigerator to keep it cool and safe to eat. Place it in an airtight container with a lid. Salad is best enjoyed within 2-3 days of preparation. While it may still be safe to eat beyond this time, the texture and flavor may deteriorate.

How to serve Israeli carrot salad?

Israeli carrot salad can be served cold or at room temperature.

More Recipes You’ll Love 

Pomegranate-Glazed Chicken

Round Challah

Israeli Hummus From Scratch

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Carrot salad in a white bowl

Israeli Carrot Salad

Author Rachel
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 30 minutes
Yield 4
Print Pin Recipe


Delicious, healthy, and visually appealing dish
Kosher, Pareve



  • 5-6 medium-large carrots (about 1Lb) washed, peeled, and cut into thin rounds
  • 4 tablespoons (60 ml) olive oil
  • 2-4 garlic cloves minced or crushed
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • optional 1/2 teaspoon cayenne pepper or Harissa adjust to taste for spiciness
  • juice from 1/2 a lemon
  • 1/4 cup fresh cilantro finely chopped
  • salt and black pepper to taste


Prepare the Carrots:

  • Peel and cut the carrots into thin rounds.
  • Place them in a pot and add enough water to cover them. Bring the water to a boil and then reduce the heat to a simmer.
  • Cook the carrots for 7-10 minutes or until they are slightly tender when pierced with a fork. Drain and let it cool.
  • Mix olive oil, garlic, paprika, cumin, sugar, and cayenne pepper (optional).
  • In a medium-sized bowl, combine the cooked carrots with the olive oil mixture, tossing to coat the carrots evenly.
  • Mix in the lemon juice and chopped cilantro.
  • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Israeli carrot salad can be served cold or at room temperature


Feel free to adjust the spice levels and ingredients to suit your taste preferences. This salad is known for its balance of sweet, savory, and spicy flavors, making it a delightful addition to your table.
Tried this recipe? Tag@mamalivingabroad

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