Description
This Moroccan Carrot Ribbon Salad combines vibrant carrot ribbons with fresh herbs and a zesty dressing for a refreshing vegan dish.
Ingredients
Scale
- 1 1/4 lb (570g) carrots, multi-colored or orange
- 1/2 cup (15g) flat-leaf parsley, chopped
- 2 – 4 tablespoons (6g – 12g) fresh mint, chopped (or parsley or cilantro)
- 1/4 cup (25g) green onions, thinly sliced
- 1/8 – 1/4 cup (15g – 30g) dates, chopped (or sub raisins)
- 1/4 cup (30g) chopped toasted pistachios (or toasted almonds)
- 1 orange, zest and juice
- 2 tablespoons (30ml) pomegranate vinegar (or other vinegars)
- 2 tablespoons (30ml) olive oil
- 11/2 teaspoon (5g) orange zest, more for sprinkling
- 1 – 2 tablespoons (15ml – 30ml) orange juice, more to taste
- 21/2 teaspoons (10g) maple syrup or honey
- 1/21/2 teaspoon (3g) salt, more to taste
- 1/21/2 teaspoon (3g) black pepper, more to taste
- 1/21/2 teaspoon (2g) cumin
- 1/8 – 1/41/2 teaspoon cayenne, optional
- 1 garlic clove, finely minced, optional
Instructions
- Prepare the Carrots: Grab those fresh carrots and peel them to enhance their lovely bright color. As you peel, the sweet aroma will fill the kitchen. Just be careful—do not leave any peel behind.
- Slice into Ribbons: Use a vegetable peeler or mandoline to create beautiful thin ribbons of the carrots. Ensure they are thin enough to mix well with the dressing later on.
- Make the Dressing: Whisk together the olive oil, orange juice, pomegranate vinegar, and orange zest until it is well blended and shiny. Ensure it is mixed enough for the dressing to cling to the salad.
- Add Seasoning: Sprinkle in salt, black pepper, cumin, and cayenne (if using) to the dressing.
- Toss Everything Together: Combine the carrot ribbons and dressing in a mixing bowl. Toss gently until the carrots are well coated.
- Let It Rest: Cover the bowl and let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve and Enjoy: Dish up the salad and sprinkle with fresh herbs.
Notes
- Storage Tips: Store in an airtight container in the fridge at a temperature range of 35-40 degrees F for up to 3-4 days. Dress only the portions you plan to serve just before eating.
- Expert Tips: If carrots taste overly sweet or bland, adjust with a splash of vinegar or extra citrus for balance. If the dressing does not stick well, whisk in more olive oil or beat it more vigorously for better emulsification.
- Reheating Instructions: This salad is best served fresh and chilled. No reheating is necessary.
- Serving Suggestions: Serve as a side with grilled meats or pair with Moroccan dishes like tagine. It also works great as part of a mezze platter.
- Recipe Variations: For added crunch, consider using shredded cabbage. Roasted seeds can be incorporated for extra texture. If desiring creaminess, add feta cheese.
- Ingredient Notes: For nutrition and color, consider using multi-colored carrots, which also enhance the visual appeal of the salad. Substitutes for pistachios include almonds or pecans, and golden raisins can replace dates.
Nutrition
- Serving Size: 1 cup
- Calories: 158
- Sugar: 7.1g
- Sodium: 369.8mg
- Fat: 10.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 4.2g
- Protein: 2.8g
- Cholesterol: 0mg