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.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
This fresh, delicious Moroccan Carrot Salad is sure to please a crowd (or just your family). Kids really love the sweetness of this carrot dish.
- 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)
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.
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.
Replace the onion with 5 thinly sliced radish.
Omit the dried fruit and replace the sugar with rice malt syrup.
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!
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!