Description
A refreshing Moroccan-inspired salad featuring thin carrot ribbons mixed with beans and herbs, perfect for a vegan diet.
Ingredients
Scale
- 3 cups thin carrot ribbons from 3 large carrots, fresh
- 1 can large butter beans, drained and rinsed
- 2 tablespoons thinly sliced shallot
- 2 green onions, thinly sliced
- 2 heaped tablespoons golden raisins
- 1.5 tablespoons extra virgin olive oil
- 1.5 tablespoons freshly squeezed lemon juice
- 1/41/2 teaspoon ground cumin
- 1/81/2 teaspoon Aleppo pepper flakes
- Pinch ground cinnamon
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro or parsley
- 21/2 teaspoons toasted sesame seeds
- 1/4 cup roughly chopped roasted cashews
- 1/41/2 teaspoon sea salt
Instructions
- Shred Carrots into Ribbons: Start by using a vegetable peeler to create thin carrot ribbons from about 3 large carrots. Press lightly with the peeler to achieve delicate and bright orange ribbons. Aim for a lovely texture.
- Add A Burst of Flavor: Toss in 1.5 tablespoons (22.5 ml) of freshly squeezed lemon juice and a sprinkle of 1/41/2 teaspoon (1.25 ml) sea salt to the carrots. This step will brighten the salad’s taste, adding a refreshing kick. Adjust salt to your liking.
- Mix in Spices & Beans: Gently add 1/41/2 teaspoon (1.25 ml) ground cumin, the firm butter beans, and mix everything together without crushing the beans. Enjoy the spicy aroma that fills the kitchen.
- Garnish with Fresh Herbs: Finally, sprinkle 2 tablespoons (about 30 grams) of chopped fresh parsley, along with the chopped mint over the top for a fresh finish. The vibrant colors and fragrance will tie everything together beautifully.
Notes
- Storage Tips: This salad holds up well in the fridge for up to 3 days. For the freshest flavor, add chopped herbs and salt just before serving.
- Expert Tips: If carrot ribbons are turning out too thick, adjust your peeler pressure and peel slowly for the desired thinness. Choose firm canned butter beans and gently fold them into the salad to prevent breaking. If the flavors lack punch, a squeeze of lemon juice and a sprinkle of salt can enhance the flavor.
- Reheating Instructions: This salad is served cold and does not require reheating.
- Serving Suggestions: Serve alongside pita and hummus. Pair with grilled vegetables for a full meal. Present on a mezze platter with other salads.
- Recipe Variations: Add diced cucumber for extra crunch. Incorporate chopped apples for sweetness. Mix in feta cheese for creaminess.
- Ingredient Notes: Use fresh firm carrots to achieve thin ribbons. For alternatives, you can skip the shallot, substitute golden raisins with regular raisins or chopped dates, and use parsley instead of cilantro if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 6g
- Sodium: 215mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: Not Specified
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg