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Moroccan Carrot Salad

A community recipe by

Not tested or verified by Nigella.com

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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..! :-)))

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 ounce 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
  • Tell us what you think