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 attachment
Ingredients
- 300 g (10½ oz) carrots peeled, grated
- 200 g (1 small) black radish peeled, grated
- 2 tablespoon fresh ginger finely grated
- 50 g (2 oz) peanuts whole almonds or pistachios (unsalted, no added oil)
- 1 teaspoon cumin seeds toasted (see Notes)
- 15 g (1 tbsp) sesame seeds toasted
- 30 g (2 tbsp) pumpkin seeds toasted
- 2 tablespoon fresh mint leaves finely chopped
Carrot Salad Dressing
- 50 ml (2 fl oz/3 tbsp) canola/rapeseed oil (Colza in France)
- 1 small orange, squeezed juice only (or from 2 clementines)
- 2 teaspoon sesame seed paste (Tahini)
- 2 tablespoon rice vinegar or cider vinegar
- 2 teaspoon ground cumin
- 1 teaspoon fleur de sel and ground black 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 - either in a bowl or in a clean jam jar. Toss into the carrot salad mixture, adding the nuts, seeds and chopped fresh mint and adjust the salt and milled black pepper to your taste.
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. I prefer it best served on the day itself, topped with extra mint.
Storage of ginger: when using root ginger, never store in the fridge as it creates toxins. I've tried a few experiments and the fridge ginger developed mould very quickly - whereas ginger out of the fridge is left mould-free.
Nutrition
Calories: 205kcal
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