• Skip to main content
  • Skip to primary sidebar
Eaternally Fresh
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Work With Me
  • Contact Me
    • Facebook
    • Instagram
  • ×

    Home » Tangy Shredded Carrot Salad

    Tangy Shredded Carrot Salad

    26 April 2022 by Safana Leave a Comment

    سلطة جزر المبشور

    A vibrant shredded carrot salad tossed with bright parsley and tangy pomegranate molasses.

    Jump to Recipe
    Prevent your screen from going dark

    This Middle Eastern salad, known as salatat jazar in Arabic, is terrific for outdoor gatherings!

    A closeup shot of shredded carrot salad.

    This delicious, crisp-tender salad is among the most flavourful you'll ever eat. Similar to Moroccan carrot salad, this one features shredded raw carrots and tangy pomegranate molasses as the star ingredients. While this salad requires only a few ingredients, it tastes a lot more complex that it looks. The sweetness and tartness of this salad means it pairs easily with sandwiches, stews, pilafs (such as mujaddara) or as a meal on its own!

    This salad is easy to make and keeps in the fridge for up to three days. Its a great way to use up any carrots in my vegetable bin and the proportions are flexible, depending on what you have on hand. The hardest part is grating the carrots, but you can use a food processor fitted with a coarse grater.

    The ingredients

    Carrots: Start with the best carrots you can find, preferably organic. Since carrots are a root vegetable, not only are they tastier when grown in compost-rich soil, they more nutritious!

    Tomatoes: Select firm, ripe tomatoes.

    Parsley: Use flat-leaf parsley.

    Pomegranate molasses: Known as dibs ruman, pomegranate molasses is an essential ingredient in the Arab pantry and is used to heighten many savoury dishes. It has a distinct sweet and sour taste and its intensity adds depth and complexity to many dishes.

    Garlic: Always use freshly-peeled garlic.

    Olive oil: For salads, always use a high quality, extra virgin olive oil.

    How to make shredded carrot salad

    1. Start by washing the carrots and trimming off the ends. Using a box grater or a food processor fitted with a coarse grater, grate the carrots and put them in a large mixing bowl.
    2. Wash and dice the tomatoes. Add them to the bowl.
    3. Wash and chop the parsley. You can chop them as coarsely or finely as you desire. Add them to the bowl.
    4. Mince the garlic clove and add it and remaining ingredients to the bowl and toss to mix. Serve cold or at room temperature.

    Tip

    Shred the carrots using a box grater but don't shred them too finely, as they will soon turn limp and lose their texture. I always shred them using the coarse holes of a box grater.

    If you are serving this salad for guests, you can chop all vegetables in the morning and keep them in the fridge. Add the dressing and toss when ready to serve.

    Common Questions

    How long does this salad last in the fridge?

    This salad is good so long as the carrot remains crisp, which can be up to three days. Store it in an airtight container.

    Can I swap out the parsley for cilantro?

    You can, but cilantro will alter the flavour of this salad. I think you really need the bright flavour of the parsley to round out the earthiness of the carrots.

    I can't find pomegranate molasses; can I use pomegranate juice?

    No.

    Can I add mint?

    Yes! You can add either fresh or dried mint to this recipe.

    Tangy Pomegranate Molasses & Carrot Salad

    Safana Zahili
    A vibrant shredded carrot salad tossed with bright parsley and tangy pomegranate molasses.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Course Salad
    Cuisine Middle Eastern
    Servings 4
    Calories 118 kcal

    Ingredients
      

    • 2 carrots shredded
    • 2 tomatoes
    • ¼ cup parsley chopped
    • 3 tablespoon pomegranate molasses
    • 1 clove garlic
    • 2 tablespoon olive oil
    • salt

    Instructions
     

    • Combine all ingredients in a large bowl and serve.
    • If making in advance, only combine the carrots, tomatoes, parsley and garlic in a bowl. Add the remaining ingredients right before serving.

    Nutrition

    Sodium: 26mgCalcium: 23mgVitamin C: 15mgVitamin A: 5924IUSugar: 8gFiber: 2gPotassium: 267mgCalories: 118kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 7gProtein: 1gCarbohydrates: 13gIron: 1mg
    Keyword carrot, pomegranate, salad
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

    More salad recipes

    • Valentine Greek Pasta Salad
    • Chickpea & Za'atar Salad
    • Zahra bi Dibs Ruman - Cauliflower & Pomegranate Salad
    • Warm Potato Cilantro Salad - Batata bil Kizbara
    « Simple Syrup / Atter
    Moutabal al Koussa - Zucchini Tahini Dip »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Eaternally Fresh
    • @eaternallyfresh
    • Pinterest

    Reader Favourites

    • Za'atar Asparagus & Goat Cheese Tartine
    • Easy Homemade No Pectin Apricot Jam
    • Shanklish - Aged Spiced Cheese Balls
    • Beet Tahini Dip - Mutabbal Shawandar

    بالعربي

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2021 Eaternally Fresh

    Website by OneStepWeb.Ca