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/s 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.