Middle Eastern Carrot Salad (No Cook)
May 19, 2026
This post may contain affiliate links.
This Middle Eastern carrot salad is made with raw carrot ribbons tossed in a spiced dressing of cumin, coriander, Aleppo pepper, lemon juice, and olive oil, finished with sesame seeds and fresh parsley. It is bright and ready in 10 minutes with no cooking required. The ribbon cut keeps the carrots crispy, releases almost no liquid, and holds up beautifully in the fridge, which makes this one of the better salads to prep ahead.
The carrot ribbon trend caught my attention and I immediately wanted to put a Middle Eastern spin on it. The spice combination here does exactly that. Cumin and coriander give it warmth and depth, the Aleppo pepper adds a gentle fruitiness, and the lemon keeps everything bright. It tastes like something you would find at a mezze table, not a trend-driven bowl.
The Ribbon Cut
Use a vegetable peeler to shave the carrots into long, thin ribbons. Run the peeler along the length of each carrot with steady pressure, rotating as you go. The ribbons do not need to be perfect. Slight variation in width is fine and adds texture.
This cut is worth the small extra effort over grating or julienning. Grated carrot releases a lot of moisture and softens quickly in the dressing. Ribbons stay crisp, hold their shape much longer, and look beautiful on the plate. They also keep better in the fridge, which means the salad genuinely works as a make-ahead dish.
How To Make Middle Eastern Carrot Salad
Whisk together the olive oil, lemon juice, salt, pepper, sesame seeds, coriander, cumin, and Aleppo pepper in a large bowl. Use a vegetable peeler to shave the carrots into ribbons and add them to the bowl along with the chopped parsley. Toss well until everything is evenly coated and serve immediately.
If making ahead, keep the ribbons and dressing separate and toss just before serving to keep the carrots at their crispiest.
What To Serve It With
This salad works well as part of a mezze spread or alongside grilled meat. It is particularly good next to grilled chicken kabobs or Greek chicken meatballs. The brightness of the lemon and the crunch of the ribbons cut through the richness of grilled meat really nicely. If you love carrots and want something on the opposite end of the spectrum, my creamy roasted carrot soup is worth trying.
Frequently Asked Questions
You can, but the texture and result will be noticeably different. Pre-shredded carrots release more liquid and go soft faster. Ribbons stay crispier and hold up much better in the dressing.
Yes. Thinly sliced radishes, shaved fennel, or ribboned zucchini all work well alongside the carrots without overwhelming the dressing.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Middle Eastern Carrot Salad (No Cook)
Ingredients
- 3 carrots
- 2 tbsp olive oil
- 1 lemon, juice of
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp sesame seeds
- ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Aleppo pepper
- ½ cup chopped fresh parsley
Instructions
- Whisk together the olive oil, lemon juice, salt, pepper, sesame seeds, coriander, cumin, and Aleppo pepper in a large bowl.
- Use a vegetable peeler to shave the carrots into long thin ribbons directly into the bowl.
- Add the chopped parsley and toss well until everything is evenly coated.
- Serve immediately, or keep the ribbons and dressing separate and toss just before serving.
Notes
- The ribbon cut is key. Grated carrot releases moisture and softens quickly. Ribbons stay crisp and hold up much longer.
- Keep ribbons and dressing separate if making ahead. Toss just before serving.
- Aleppo pepper is mild and fruity, not spicy. Sweet paprika with a pinch of red pepper flakes is the closest substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
