Moroccan Carrot Salad

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.

Ingredients

The base of this salad is made with fresh carrots, red onion, capsicum, coriander (cilantro) or fresh mint and your choice of nuts or seeds, with optional dried fruit for sweetness. The spiced dressing, featuring cinnamon, cumin, and lime juice (or lemon juice) adds a Moroccan-inspired twist that’s both sweet and tangy.

How to make this Moroccan Carrot Salad recipe

Make this carrot salad recipe by roasting the nuts and seeds lightly, then combine all the salad ingredients in a large bowl. Shake up the dressing in a small jar, toss it through the salad, and you’re ready to go. It’s an easy, quick dish that bursts with flavour.

Serving suggestions and how to store

This carrot salad is best served fresh but stores well in an airtight container in the fridge. It’s perfect alongside grilled meats, roasted vegetables, or as a light lunch on its own. For added protein, throw in some grilled chicken, eggs, or tempeh.

Vary this Moroccan Carrot Salad to suit your needs

To make it low-fructose, swap the sugar for rice malt syrup and leave out the dried fruit. For nut-free, stick to seeds. If you’re onion-free, radish is a great crunchy substitute. You can even add beetroot for extra color and nutrition, or sneak in a grated apple for the kids!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Moroccan Carrot Salad

Prep 15 minutes minutes

Total 15 minutes minutes

Serves: 4

This Moroccan carrot salad is a vibrant and delicious dish that pairs perfectly with a variety of meals. With its blend of sweet, savoury and spiced flavours, it's a refreshing side or light meal that’s quick to prepare and full of nutritious ingredients.

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Ingredients

• 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/s fresh coriander leaves -or parsley or mint leaves (or a mixture), leaves picked

Dressing

• 30 ml extra virgin olive oil -extra virgin (2 tbsp)
• 1 lime/s -juice (zest optional) or lemon juice
• 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)

Method

• 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

• Store in an airtight container in the fridge.

Variations

Low-fructose

Use stevia or rice malt syrup as a sweetener in the dressing (to replace the rapadura or coconut sugar) and omit the dried fruit.

Nut-free

Omit the nuts and just use seeds.

Onion-free

Replace the onion with 5 thinly sliced radish. 

Fructose friendly

Omit the dried fruit and replace the sugar with rice malt syrup. 

Add beetroot

Add a small peeled and grated beetroot to this salad for more nutrition and extra deliciousness.

Fussy kids

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!

 

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.

 

I'd love to receive your feedback and comments. Please post your comments below!

 

Course: Salad

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