Moroccan Carrot Salad

A community recipe by Saskia

Not tested or verified by Nigella.com

Introduction

This is my very, very favourite carrot salad, full of Moroccan flavours. I eat it on any occassion, but, according to Mara, it goes very well with Duck..! :-)))

Ingredients

Serves: 2-4

Metric Cups

500 grams carrots
2 large oranges (skinless, seedless wedges - reserve the juice)
125 millilitres sultanas (optional)
1 lemon (juice of)
olive oil (some)
salt
1 tablespoon icing sugar
1 tablespoon orange blossom water
ground ginger (to taste)
cumin (to taste)

17⅔ ounces carrots
2 large oranges (skinless, seedless wedges - reserve the juice)
4 fluid ounces golden raisins (optional)
1 lemon (juice of)
olive oil (some)
salt
1 tablespoon confectioners' sugar
1 tablespoon orange blossom water
ground ginger (to taste)
cumin (to taste)

Method

Moroccan Carrot Salad is a community recipe submitted by Saskia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine the grated carrots with the skinless, seedless wedges of two large oranges (reserve the juice when taking off the skins!) as well as half a cup of sultanas (optional, I suppose, but I like it!) and then drench the whole in a dressing of the reserved orange juice, the juice of 1 lemon, some olive oil, salt, 1 tablespoon of powdered sugar and 1 tablespoon of orange flower water.

You can also add ginger powder and cumin to taste, if you want to make it a bit spicier.

Leave it in the refrigerator for a couple of hours or even overnight and the dressing should have imparted its flavour to the carrots in a delicious way!

I usually top the salad with chopped fresh mint or fresh parsley but this is optional as well. Happy eating!x

Combine the grated carrots with the skinless, seedless wedges of two large oranges (reserve the juice when taking off the skins!) as well as half a cup of golden raisins (optional, I suppose, but I like it!) and then drench the whole in a dressing of the reserved orange juice, the juice of 1 lemon, some olive oil, salt, 1 tablespoon of powdered sugar and 1 tablespoon of orange flower water.

You can also add ginger powder and cumin to taste, if you want to make it a bit spicier.

Leave it in the refrigerator for a couple of hours or even overnight and the dressing should have imparted its flavour to the carrots in a delicious way!

I usually top the salad with chopped fresh mint or fresh parsley but this is optional as well. Happy eating!x