Moroccan Carrot Salad with Oranges
This Moroccan carrot salad with oranges is a light, refreshing dish made with shredded carrots, juicy oranges, warm spices, and a hint of orange blossom water. Quick to prepare, it’s a colorful and healthy side dish that pairs beautifully with Moroccan and Mediterranean meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp orange blossom water
- 1 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 lb (450 g) carrots, shredded
- 2 medium oranges, peeled and segmented
- 2 tbsp pine nuts or slivered almonds, toasted
- 1/4 tsp ground cinnamon
- Fresh parsley or mint leaves, for garnish
Instructions
- In a large bowl, whisk together honey, orange blossom water, lemon juice, orange juice, cumin, and salt.
- Add shredded carrots and toss to coat in the dressing.
- Peel and segment oranges, removing any pith, and add them to the salad.
- Stir in toasted pine nuts or almonds.
- Let the salad rest for 10 minutes to allow flavors to meld.
- Before serving, sprinkle cinnamon on top and garnish with parsley or mint.
Notes
- Substitute sunflower seeds or pistachios for the nuts.
- Omit orange blossom water if unavailable—the salad will still be delicious.
- Fresh mint adds a cooling touch, parsley adds brightness.
- For heat, add a pinch of cayenne pepper.
- Tastes even better after resting for a few hours.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 12g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
