Moroccan Shredded Carrot Salad with Orange and Cumin
This Moroccan shredded carrot salad with orange and cumin is a true journey for your taste buds! Sweet and tangy, it combines the crunch of fresh carrots with the warmth of cumin, a staple spice in Moroccan cuisine. Wondering what essential spices to use in your dishes? Cumin, paprika, and cinnamon are basics, but feel free to add ginger or ras el hanout for extra depth. This salad is perfect for a light lunch or as a side to a tagine. It's quick to prepare and keeps well in the fridge, ideal for summer meals.
Ingredients
- Carrots500 g
- Orange1
- Lemon juice2 tablespoons
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1/2 teaspoon
- Salt1/2 teaspoon
- Fresh cilantro2 tablespoons, chopped
- Raisins30 g
- Slivered almonds30 g
Instructions
- 1
Peel the carrots and grate them finely into a large bowl.
- 2
Squeeze the orange to get the juice. Add the orange juice, lemon juice, olive oil, cumin, paprika, and salt. Mix well to make a smooth dressing.
- 3
Pour the dressing over the grated carrots and toss gently. Add the raisins and chopped cilantro, and mix again.
- 4
Toast the slivered almonds in a dry pan for 2 minutes until golden. Sprinkle them over the salad.
- 5
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
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