Moroccan Carrot Salad

Prep Time: 15

Total Time: 15

Course: Salad

Servings:

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.

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)

Instructions

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.

Notes

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!

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