Name: Moroccan Carrot Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 1 pound (450g) carrots, peeled and grated; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (adjust to taste); 1 teaspoon honey or pure maple syrup; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup raisins or dried cranberries; 3 tablespoons toasted pine nuts or sliced almonds; Salt and freshly ground black pepper to taste

Instructions

Prepare the carrots

Peel the carrots and grate them using the large holes of a box grater or a food processor fitted with a grating attachment. Place the grated carrots in a large mixing bowl.
Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, cinnamon, cayenne pepper, honey, salt, and black pepper until well combined and emulsified.
Combine ingredients

Pour the dressing over the grated carrots. Add the chopped cilantro, mint, and raisins or dried cranberries. Toss everything together until the carrots are evenly coated with the dressing and the ingredients are well distributed.
Toast the nuts

If using raw nuts, place them in a dry skillet over medium heat and toast for 3-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them.
Finish and serve

Add the toasted pine nuts or almonds to the salad and gently toss again. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to balance the flavors.
Chill and marinate

For best flavor, cover the salad and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to meld. The salad tastes even better after the carrots have absorbed the dressing.

Moroccan Carrot Salad

Ingredients

Instructions

Nutritional Information