Carrot Salad (Moroccan Style)
The most delicious carrot salad with raw shredded carrots and black radish, toasted nuts and seeds with fragrant Moroccan flavours of cumin, mint, ginger and orange. A complex yet simple, healthy appetizer (starter), lunch or picnic made in less than 30 minutes.
Equipment
- hand grater or food processor shredder
Ingredients
- 600 g (1¼ lb/ about 8) carrots peeled, grated
- 1 small black radish peeled, grated
- 2 tablespoon fresh ginger finely grated
- 100 g (3½oz) peanuts or whole almonds (unsalted, no added oil)
- 15 g (1 tbsp) sesame seeds toasted
- 30 g (2 tbsp) pumpkin seeds toasted (see notes)
- 4 tablespoon fresh mint leaves finely chopped
Carrot Salad Dressing
- 75 ml (3 fl oz/5 tbsp) canola/rapeseed oil (Colza in France)
- 1 orange, squeezed juice only (or from 3 clementines)
- 2 teaspoon sesame seed paste (Tahini)
- 2 tablespoon rice vinegar
- 2 teaspoon ground cumin
- 1 teaspoon fleur de sel and ground pepper
Instructions
- Grate the carrots, radish and ginger into a large salad bowl.
- Toast the nuts and seeds in a non-stick frying pan over medium heat without any oil. Toast for 2-3 minutes or until toasted enough to your liking (although optional, this brings out their best flavour.)
- Prepare the dressing by mixing all the ingredients together. Toss into the carrots, adding the nuts, seeds and chopped fresh mint.
Notes
Toasted nuts and seeds: ensure they are not salted or oiled. Often available ready grilled. To make your own, either toast under a hot grill/broiler or dry fry over medium heat in a frying pan for 2-3 minutes.
Storage: can be prepared in advance the day before and chilled in the fridge covered. The flavours will mingle beautifully but don't forget to stir it all around before serving. However, I prefer it best served on the day itself, topped with extra mint.
Nutritional info: 12g protein per serving, 23% calcium, 21% potassium, 65% iron, 40% fibre, 49% total fat.