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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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Moroccan Carrot Salad
- 4 carrot/s (large) peeled and grated
- 40 g flaked almonds (½ cup) or sunflower seeds or pepitas (or a mixture)
- 20 g currants -sultanas or raisins (optional) (2 tbsp)
- 1 red onion/s (small) halved and sliced or 4 spring onions, white part finely sliced
- 1 red capsicum/s -thinly sliced
- ½ bunch fresh coriander leaves -or parsley or mint leaves (or a mixture), leaves picked
- 30 ml olive oil -extra virgin (2 tbsp)
- 1 lime/s -juice (zest optional)
- 5 g coconut sugar or rapadura (1 tsp)
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- Sea salt and freshly ground black pepper -to taste
- ¼ tsp ground ginger (optional)
- Chilli flakes -to taste (optional)
- Lightly toast the nuts and/or seeds under a slow grill (watch carefully so as not to burn). Mix all salad ingredients together in a serving bowl.
- Add all of the dressing ingredients to a small jar, make sure the lid is on tightly and shake well to combine. Toss the dressing through the salad just prior to serving.
- Store in an airtight container in the fridge.
Low-fructoseUse stevia or rice malt syrup as a sweetener in the dressing (to replace the rapadura or coconut sugar) and omit the dried fruit.
Nut-freeOmit the nuts and just use seeds.
Onion-freeReplace the onion with 5 thinly sliced radish.
Fructose friendlyOmit the dried fruit and replace the sugar with rice malt syrup.
Add beetrootAdd a small peeled and grated beetroot to this salad for more nutrition and extra deliciousness.
Fussy kidsFinely 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 itAdd some grilled meat, boiled or poached eggs or tempeh. Feta or goat cheese works well too! For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.
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