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Moroccan Carrot Salad

Grated carrots provide a delightful crunch and their mild flavor makes a perfect foil for this salad's other ingredients, making it wonderfully versatile. Here we've added raisins, dates, and dried apricots to the salad, and moistened them with a cumin and orange dressing. Parsley and mint add a bright, refreshing note, but you can also use cilantro, if you prefer. Feel free to throw in some pistachios or almonds, but be sure to add them just before serving so they don't get soggy.

6 Servings

Ingredients

1 lb

fresh peeled carrots (grated, about 4 cups)

¼ cup

raisins or currants

¼ cup

diced dried apricots

¼ cup

sliced dates (preferably Medjool)

¼ cup

minced fresh parsley

¼ cup

minced fresh mint

½ cup

fresh orange juice

3 Tbsp

almond or canola oil

1 Tbsp

unseasoned rice vinegar

1 tsp

honey or agave syrup

1 tsp

salt

¼ tsp

ground cumin

pinch

red pepper flakes (or to taste)

Directions

Place the carrots, raisins, apricots, dates, parsley, and mint in a large bowl and toss to combine.

Combine the orange juice, oil, vinegar, honey, salt, cumin, and red pepper flakes in a small jar and seal tightly. Shake vigorously to combine. Pour the dressing over the carrot mixture and toss to blend. Serve immediately or refrigerate the salad, covered, for up to 4 hours. Toss again before serving.

 

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