A simple but flavorful Moroccan-Style Carrot Salad that’s also refreshing, and makes a great side-dish.
It’s fresh, crispy, and savory. And that’s what Moroccan food is known for.
It only takes minutes to prepare this flavorful side dish that is a blend of spice combined with the right amount of sweet.
A wonderful flavorful salad that is worthy to bring along potlucks, tailgating, barbecues and family gatherings.
Serve Your Moroccan-Style Carrot Salad With This Moroccan Baked Chicken Thighs With Broccoli
Moroccan-Style Carrot Salad
5 mandarin oranges
1 tablespoon lemon juice
1 teaspoon raw honey
3/4 teaspoon ground cumin
1/2 teaspoon Himalayan salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 pound carrots, peeled and shredded
3 tablespoons minced fresh cilantro
3 tablespoons extra-virgin olive oil
Peel mandarins and remove pith. Pull segments apart and cut each segment in half all the while holding fruit over a large bowl to catch any dripping juice.
Put cut segments into a fine-mesh strainer and set over the bowl to catch any juice that may continue to drip, reserving the juice.
Remove mesh with mandarin segments and set aside on a plate.
Whisk lemon juice, honey, cumin, salt, cayenne and cinnamon into reserved mandarin juice.
Next add drained mandarins and carrots and toss gently to coat. Let sit until liquid starts to pool in bottom of bowl, about 3-5 minutes.
Drain salad in fine-mesh strainer and return to bowl. Stir in cilantro and oil and season with salt and pepper to taste.
Plate and serve with your favorite protein.
Serve Your Moroccan-Style Carrot Salad with a plate of Lamb Chops
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This was just perfect for that little period when you’re tired of cabbage but the first spring greens are hit and miss. Might have to arm wrestle my 8-yo granddaughter for the leftovers, she enjoyed them just as much I did!
Thank you