This vegan, gluten, grain and dairy-free Moroccan Carrot Salad is a real hit with adults and kids alike. It is easy to make, sweet, fresh and super nutritious. I think it is perfect with grilled or BBQ’d meat for a mid-week meal or a gathering.
Why is it healthy?
The carrots provide an antioxidant and beta-carotene hit. Capsicum and lime are a wonderful source of vitamin C and the coriander and parsley are nutritious detoxifiers. The cinnamon is also wonderful for stabilising blood sugar cravings. A lot of nutrition from one simple little salad.
Serves approx. 4
4 large carrots, peeled and grated
½ cup flaked almonds, sunflower seeds or pepitas (or a mixture)
2 tablespoons currants, sultanas or raisins (optional)
1 small red onion,halved and sliced or 4 spring onions, white part finely sliced
1 red capsicum, thinly sliced
1 cup coriander, parsley or mint leaves (or a mixture), leaves picked
2 tablespoons extra virgin olive oil
Juice one lime (zest optional)
1 teaspoon rapadura or coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground cumin
Sea salt and pepper to taste
¼ teaspoon ginger powder (optional)
Chili flakes to taste (optional)
Use stevia or rice malt syrup as a sweetener in the dressing (to replace the rapadura or coconut sugar) and omit the dried fruit.
Omit the nuts and just use seeds.
Add a small peeled and grated beetroot to this salad for more nutrition and extra deliciousness.
Finely chop the coriander, parsley or mint leaves (or omit). A grated apple may help fussy eaters enjoy this salad even more.
Make a meal of it
Add some grilled meat, boiled or poached eggs or tempeh. Feta or goat cheese works well too!
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