Moroccan Carrot Salad
This Moroccan carrot salad recipe is a explosion of tastes and packed with so many healthy ingredients and goodness that none of the pictures I took of the salad would do it justice. We loved it all the way. Depending on the amount of people you want to entertain with it it can serve as a starter, a main dish or even as a desert.
Apart from only taking a little time to do some chopping of the ingredients and blending the dressing it is so quick and easy to prepare and really increased my admiration for the Moroccan cuisine even more.
Have a look at the list of ingredients and you will see what I mean.
Preparation time: 30 minutes
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Cooking time: 0 minutes
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Resting time: 15 minutes (optional)
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Total time needed: 45 minutes
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Grade of Difficulty: easy
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Serves 4 to 10 depending on what part of the meal it is intended tobe
Ingredients
For
Moroccan Carrot Salad
For The Dressing
- 1 tsp. medium hot mustard
- 1/2 tsp. black pepper (or to taste), freshly ground
- 1/4 cup extra virgin olive oil
- 3/4 cup orange juice, freshly squeezed
- 1/2 cup lemon juice, freshly squeezed
- 2 tbsp. apricot jam (optional - use honey instead)
- 1 tsp. ground sea salt (or to taste)
- 1 tsp. cumin powder
- 1 tsp. cinnamon powder
- 1/4 tsp. allspice
- Seeds of 3 green cardamon pods
- 2.5 cm / 1 inch piece of fresh ginger root, peeled and grated
- 2 cloves of garlic, grated
- Zest of 1 large lemon
For The Salad
- 8 medium sized carrots, peeled, washed and coarsely grated
- 1 ripe medium sized tomato, diced
- 2 small onions, peeled, halved and cut into thin slices
- 1/2 cup of mixed raisins and sultanas (optional - soak them in water for at least 4 hours to re hydrate them again for an even better taste)
- 80 grams / 2.82 oz. raw almonds, briefly toasted and roughly chopped
- 10 grams / 0.35 oz. raw sunflower seeds
- 10 grams / 0.35 flex seeds
- 3 dried pears, halved and cut into thin sticks
- 6 dried peaches, halved and cut into thin sticks
- 8 dried apricots, halved and cut into thin sticks
- 4 tbsp. fresh oregano leaves, roughly chopped
- 3 tbsp. fresh thyme, roughly chopped
- 2 tbsp. fresh mint leaves, roughly chopped
- 3 dried prunes, cut into small dice
- 3 celery sticks without leaves, diced
Directions
- Place all ingredients for the dressing in a glass jar, close lid and shake vigorously for 30 seconds to mix them well
- Put dressing aside for the time being
- Place all salad ingredients into a large salad bowl mix them really well
- Add as much (we used about half ) of the salad dressing to the bowl and mix with the salad ingredients
- Serve straight away or let salad stand for about 15 minutes so the tastes can blend in better
We enjoyed this Moroccan carrot salad just like that as our main meal but it would go quite well with some freshly toasted slices of bread.
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