Description
This Moroccan carrot salad is a light and refreshing side dish. Made with fresh carrots, herbs, pistachio nuts, dates, and an orange-cumin dressing. Vegan.
Ingredients
Units
Scale
- 1 1/4 lb carrots (multi-colored are very pretty, but orange are fine too.)
- 1/2 cup flat-leaf parsley, chopped
- 2-4 tablespoons fresh mint, chopped (or parsley or cilantro)
- 1/4 cup green onions, thinly sliced
- 1/8-1/4 cup dates, chopped (or sub raisins)
- 1/4 cup chopped toasted pistachios (or toasted almonds)
- 1 orange (zest and juice)
Dressing
- 2 tablespoons pomegranate vinegar (or use apple cider vinegar, white wine vinegar or , red wine vinegar)
- 2 tablespoons olive oil
- 1 teaspoon orange zest, more for sprinkling
- 1-2 tablespoons orange juice, more to taste
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 1/2 teaspoon cumin
- 1/8-1/4 teaspoon cayenne, optional
- 1 garlic clove, finely minced, optional
Instructions
- Prep the carrots. Peel the carrots. Either grate or shave them into long ribbons using a vegetable peeler. Place in a large bowl.
- Make the dressing. Whisk everything together in a small bowl.
- Combine. Add the chopped parsley, mint, green onions, chopped pistachios, chopped dates, and orange zest. Toss with the dressing to lightly coat.
- Serve immediately, or chill until serving. Salad is best served right away!
Notes
If making ahead, chill, but wait to dress the salad until serving.
Salad will keep up to 2-3 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 158
- Sugar: 7.1 g
- Sodium: 369.8 mg
- Fat: 10.8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14.6 g
- Fiber: 4.2 g
- Protein: 2.8 g
- Cholesterol: 0 mg
