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Lily

Moroccan Carrot Salad with Citrus and Spices delights taste!

A refreshing Moroccan Carrot Salad with a delightful blend of citrus and spices.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Salad
Cuisine: Moroccan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. In a large mixing bowl, combine the cooked carrots, chopped parsley, raisins or dried cranberries, and toasted almonds.
  4. Pour the dressing over the carrot mixture and toss gently to coat all the ingredients evenly.
  5. Allow the salad to sit for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 50mgFiber: 3gSugar: 10g

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.

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