Description
A refreshing Moroccan Carrot Salad with a delightful blend of citrus and spices.
Ingredients
Scale
- 2 pounds carrots, peeled and sliced into thin rounds
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup raisins or dried cranberries
- 1/4 cup toasted almonds, roughly chopped
Instructions
- In a large pot, bring water to a boil. Add the sliced carrots and cook for about 5-7 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, lemon juice, orange juice, honey, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and black pepper until well combined.
- In a large mixing bowl, combine the cooked carrots, chopped parsley, raisins or dried cranberries, and toasted almonds.
- Pour the dressing over the carrot mixture and toss gently to coat all the ingredients evenly.
- Allow the salad to sit for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
- For a spicier kick, add more cayenne pepper or a dash of hot sauce to the dressing.
- You can also substitute the almonds with walnuts or pecans for a different nutty flavor.
- For a vegan option, replace honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg