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 more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
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.