This Moroccan carrot salad is light, refreshing, and full of vibrant flavors. With shredded carrots, juicy oranges, aromatic orange blossom water, and a hint of cinnamon, it brings a taste of Morocco right to my table. It’s quick to prepare, healthy, and the perfect side dish to brighten up any meal.

Why You’ll Love This Recipe

I love this recipe because it transforms simple carrots into something exotic and elegant. The combination of sweet citrus juices, warm spices, and the delicate floral note from orange blossom water creates a flavor profile that feels both refreshing and unique. I enjoy serving it with Moroccan-inspired dishes, grilled proteins, or even sandwiches. It’s oil-free, nutritious, and ready in just 15 minutes—making it ideal for both everyday meals and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• honey

• orange flower water (also called orange blossom water)

• fresh lemon juice

• fresh orange juice

• cumin

• salt

• shredded carrots (about 1 lb / 450 g)

• oranges

• pine nuts or slivered almonds

• cinnamon

• parsley or mint leaves (optional, for garnish)

Directions

1. In a large bowl, I whisk together the honey, orange flower water, lemon juice, orange juice, cumin, and salt until well combined.

2. I scrub or peel the carrots, shred them, and add them to the dressing.

3. I peel the oranges completely, removing the white pith, then slice them into quarters and add them to the bowl.

4. I toast the pine nuts or almonds until golden and stir them into the salad.

5. I toss everything together, let the salad rest for about 10 minutes to allow the flavors to meld, then toss again.

6. Just before serving, I sprinkle a little cinnamon over the top and garnish with parsley or mint.

Servings and timing

This recipe makes 4 to 6 servings. It takes about 15 minutes to prepare and doesn’t require any cooking, making it a quick and easy side dish for any meal.

Variations

I sometimes swap the nuts for sunflower seeds if I want a more budget-friendly option. If I don’t have orange blossom water, I simply leave it out—the salad is still delicious, though less floral. Fresh mint gives a cooling note, while parsley adds brightness. For a touch of heat, I occasionally sprinkle in a little cayenne pepper.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since it’s a raw salad, I don’t reheat it. Instead, I toss it again before serving to refresh the flavors. The oranges release more juice as it sits, which makes the salad even more flavorful the next day.

FAQs

Can I make this salad ahead of time?

Yes, I can prepare it a few hours ahead and refrigerate it. The flavors actually blend better after sitting for a short while.

What if I can’t find orange blossom water?

I just leave it out or add a little extra orange juice for brightness. While the salad won’t have the floral note, it will still taste fresh and delicious.

Can I use bottled citrus juice instead of fresh?

I prefer using freshly squeezed juice because it gives a brighter, more natural flavor. Bottled juice can work in a pinch, but the taste won’t be as vibrant.

What nuts work best in this salad?

I usually use pine nuts or slivered almonds, but pistachios or walnuts also pair nicely with the sweet citrus and carrots.

Is this salad suitable for special diets?

Yes, it’s naturally gluten-free, vegetarian, and dairy-free. I can also make it vegan by swapping the honey for maple syrup or agave.

Conclusion

This Moroccan carrot salad with oranges is a simple yet impressive side dish that adds color and brightness to any meal. I love how the sweet carrots, juicy oranges, and fragrant spices come together in a refreshing way. It’s quick to make, versatile, and always a hit at the table. Whether I’m serving it alongside a Moroccan feast or with something as simple as grilled chicken, it always brings a fresh and exotic touch.