raw carrot salad

This raw carrot salad is incredibly easy to make, and with wonderfully fresh favors. Great as part of a mezze selection or as a side, particularly to Moroccan dishes.

Moroccan raw carrot salad

oz carrot

tbsp cilantro (coriander, finely chopped)

olive oil

lemon juice

tsp cumin

garlic

salt

Peel and coarsely grate the carrots. Finely chop the cilantro.

Whisk/stir together the olive oil, lemon juice, cumin, garlic and salt. Pour ver the carrot and mix through well. Add the cilantro, mix and serve or chill until needed.

This Moroccan carrot salad with orange in mint is an easy take on a classic Moroccan salad. Made with shredded, raw carrots and orange segments it&#x27;s fresh and tasty.

Moroccan Carrot Salad With Orange And Mint

cinnamon

cumin

black pepper

honey

orange (~5 teaspoons)

orange, peeled, segmented, and diced

carrots (~ 3-4 carrots)

mint leaves

Add the olive oil, cinnamon, cumin, salt, pepper,...

Add the olive oil, cinnamon, cumin, salt, pepper, honey, and orange juice into a medium-sized mixing bowl. Use a wire whisk to blend well, until the salt is dissolved. The dressing will be a dark brown color because of the cumin and cinnamon.

Taste the dressing with a fork and adjust...

Taste the dressing with a fork and adjust the ingredients if you want it a little more sweet (honey) or fruity (orange juice).

Add the shredded carrots and fresh orange pieces...

Add the shredded carrots and fresh orange pieces and stir with a rubber spatula to blend the salad.

Top with fresh mint leaves before serving.

This Asian Carrot Salad is a vibrant, flavourful side dish of carrot ribbons in a sesame vinaigrette that&#039;s made in under 10 minutes from start to finish. Serve this alongside any grilled or roasted meat or fish, or stir a can of tuna into a serving for an excellent and speedy healthy lunch.

Asian Carrot Salad

carrots

scallions (trimmed and thinly sliced, 1 teaspoon reserved)

rice vinegar

sesame oil

soy sauce

sesame seeds (1/4 teaspoon reserved)

shredded ginger

Stick a fork firmly into the fat end of a carrot and use that to hold the carrot securely against a cutting board. Use a vegetable peeler to shave long ribbons from the fat end to the narrow end of the carrot, shaving the entire carrot or as much as you can. Repeat the process with the remaining carrots.

Add the carrot ribbons, all but 1 teaspoon of the green onion slices, rice vinegar, sesame oil, soy sauce, honey, all but 1/4 of a teaspoon of the sesame seeds, and the ginger (see notes) to the bowl. Toss well to coat.

Garnish with the remaining scallions and sesame seeds and serve.

Store leftovers in a tightly covered container in the refrigerator for up to 5 days. Toss or shake again before serving.

Top 3 raw carrot salad recipes from across the web

The most viewed raw carrot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moroccan raw carrot salad

Moroccan Carrot Salad With Orange A...

Asian Carrot Salad

Top 3 raw carrot salad recipes from across the web

The most viewed raw carrot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan raw carrot salad

Moroccan Carrot Salad With Orange A...

Asian Carrot Salad

The most viewed raw carrot salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine