Description
This Moroccan carrot salad recipe is a refreshing mix of shredded carrots, juicy oranges, and raisins tossed in a citrusy dressing with warm spices. It’s light yet flavorful, vegan and gluten-free, and makes the perfect side dish for tagines, grilled meats, or fish.
Ingredients
500 g / 1.1 lb carrots, peeled and shredded
2 oranges, peeled and cut into segments
1/2 cup / 75 g raisins
For the dressing:
Zest and juice of 1 orange
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 tsp honey (or maple syrup for vegan option)
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp orange blossom water (optional, but highly recommended)
To garnish:
Fresh mint leaves, roughly torn or chopped
Instructions
1. Prepare the fruit and vegetables
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Shred the carrots using a box grater, mandoline with shredder attachment or food processor.
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Peel the oranges and cut into neat segments or bite-sized pieces.
2. Make the dressing
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In a small bowl, whisk together the orange zest and juice, olive oil, vinegar, honey, cumin, cinnamon, and orange blossom water (if using).
3. Combine salad
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In a large bowl, toss the shredded carrots, orange segments, and raisins.
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Pour the dressing over the salad and mix gently to coat.
4. Garnish and serve
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Scatter with fresh mint leaves just before serving.
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Serve chilled or at room temperature
💡 Tip: This salad gets even better after 30 minutes of marinating in the fridge. A great make-ahead side for tagines or grilled meats.
Notes
Storage Instructions
Fridge: Up to 2 days in airtight container
Make Ahead & Meal Prep: Assemble 30 mins–2 hrs ahead. We suggest adding the raisins and the mint in just before serving.
Not freezer friendly
- Prep Time: 15 mins
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 19 g
- Sodium: 60.1 mg
- Fat: 2.7 g
- Carbohydrates: 28.8 g
- Protein: 1.9 g
- Cholesterol: 0 mg
