Best Moroccan Carrot Salad

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This Asian carrot salad with oranges and coriander makes an Asian-inspired and easy-to-prepare perfect side dish.

Prep Time20

Total Time20

Course: Appetizer, Salad

Cuisine: International, Mediterranean

Keyword: moroccan carrot salad, orange carrot salad, raw carrot salad

Servings: portions

Calories: 80kcal

Author: Vladka Merva

Equipment

Ingredients

2 carrots medium size
2 Oranges
handfull Cilantro fresh, chopped
¼ Onion red
1 teaspoon Cinnamon powder
2 tbsp Lime juice from 1/2 lime
salt to taste
1 tbsp Olive Oil optional
teaspoon Orange blossom water (optional)

Instructions

Using a small sharp knife and working over a bowl to catch any juice, cut the flesh out of each orange segment and place the segments in a separate medium-sized bowl. Squeeze any remaining juice from the orange membranes into the first bowl to collect the juice.
2 Oranges
In the bowl with the reserved orange juice, add lime juice, orange blossom water, cinnamon, olive oil, and salt. Whisk to combine.
1 teaspoon Cinnamon powder, 2 tbsp Lime juice, salt, 1 tbsp Olive Oil, teaspoon Orange blossom water (optional)
Add the shredded carrots and thinly sliced red onion to the bowl with the oranges. Pour the dressing over the carrot mixture and toss gently to combine.
2 carrots, ¼ Onion
Cover and refrigerate for at least 1 hour to let the flavors develop.
Stir in freshly chopped cilantro just before serving for a fresh, aromatic finish.
handfull Cilantro

Video

Notes

For maximum flavor, let the carrots marinate in the dressing before serving. Even a few minutes helps them absorb the tangy-sweet notes. For best results, refrigerate the salad for a few hours or overnight, and the salad tastes even better the next day. Add freshly chopped coriander (cilantro) just before serving to preserve its bright, citrusy flavor.

Nutrition