Please consult the OU's guidelines for checking fruits and vegetables.

Moroccan Carrot Salad
This recipe is kosher for Passover.
Moroccan Carrot Salad Eileen Goltz | Pareve
1 hour, 5 minutes 20 minutes
30 minutes
15 minutes
4 servings

  • 4 large carrots cut into 1-inch wedges
  • ½ cup black olives
  • 6 to 7 radishes, sliced thinly
  • 1 red pepper, diced
  • 1 to 2 teaspoons minced garlic
  • ¼ teaspoon of paprika
  • 1 pinch cayenne pepper
  • 1 pinch cinnamon
  • 1 teaspoon salt
  • ¼ cup chopped fresh parsley
  • Juice of 1 fresh lemon
  • ⅓ cup olive oil

  1. Bring a pan of water to the boil. Add the carrots and cook until tender, then rinse with cold water.
  2. Drain the carrots and mix them with the olives, red peppers and radishes.
  3. In another bowl, combine the garlic, pepper, cinnamon, salt, parsley, lemon and olive oil. Mix to combine.
  4. Pour the marinade over the carrot, olives and radishes and toss to coat.
  5. Cover and refrigerate at least 1/2 hour for flavors to meld.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.

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