Description
This vibrant Moroccan Carrot Salad combines shredded carrots with sweet raisins, tangy orange juice, and warm spices like cumin, creating a refreshing and flavorful side dish. Tossed in a zesty dressing of honey, apple cider vinegar, and olive oil, it’s perfect for making ahead as the flavors deepen with chilling time.
Ingredients
Scale
Salad Ingredients
- 3 cups carrots, shredded
- 1 cup raisins
- Juice from 1 orange
Dressing Ingredients
- 1 tbsp grainy mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- Fresh cilantro, for garnish
Instructions
- Prepare Carrots: Shred 3 cups of carrots into a large mixing bowl. You can shred fresh carrots yourself or use pre-shredded carrots from the store for convenience.
- Add Raisins and Orange Juice: Add 1 cup of raisins to the shredded carrots along with the juice of one fresh orange to bring sweetness and tang to the salad.
- Mix Dressing Ingredients: In the same bowl, add 1 tablespoon of grainy mustard, 1 teaspoon salt, half a teaspoon black pepper, 1 teaspoon cumin, 2 tablespoons honey, 2 tablespoons apple cider vinegar, and ¼ cup olive oil. Stir thoroughly until all ingredients are well combined and the carrots are evenly coated with the flavorful dressing.
- Adjust Seasoning: Taste the salad and adjust salt and pepper as needed to balance the flavors according to your preference.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 2 hours. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.
- Serve and Garnish: Just before serving, give the salad a good toss to redistribute the dressing. Garnish with fresh cilantro leaves to add a hint of green and a fresh aroma. Enjoy as a flavorful side dish or light snack.
Notes
- Shredding carrots fresh provides a better texture, but pre-shredded carrots are a convenient shortcut.
- For a nuttier flavor, you can lightly toast the cumin before adding it to the salad.
- Adjust the honey quantity to your taste if you prefer a sweeter or less sweet salad.
- This salad tastes even better after a day in the fridge as the flavors continue to blend.
- Serve chilled or at room temperature depending on your preference.
