Friday 15 July 2011

Moroccan Carrot and Orange Salad

Found this very refreshing and colorful salad at Soma’s e-curry blog. This slightly sweet and tangy salad can be served as it is or as a side dish with grilled dishes. This can be made ahead of time.

Moroccan Carrot and Orange Salad
(Recipe Source: Soma’s e-curry blog)

5 Big Carrots, grated
3/4 Cup Golden Raisins
1/3 Cup Almonds / Pine nuts, lightly toasted
3 Clementines / Oranges, Peeled and segments halved
2 tbsp Extra-Virgin Olive Oil
2 tbsp Orange Juice
1tbsp Fresh Lemon Juice
1 tsp Honey
Fresh Mint Leaves
1/2 tsp Cumin Seeds, crushed
1 tsp Paprika
Pinch of Salt
1 tbsp Orange Blossom Water

  • Soak the raisins in hot water for 30 minutes, then drain.
  • Peel the carrots and grate/shred them. Mix the carrots, oranges, nuts, raisins and mint leaves in a bowl.
  • Combine Orange blossom water, lemon juice, orange juice, honey, olive oil, salt, paprika and cumin and whisk well.
  • Combine the dressing with the carrots, oranges and other ingredients in the bowl. Cover, and refrigerate for half hour or more to allow the salad to macerate.
  • Serve in bowls along with the juice.

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  1. Healthy and colourful salad....

  2. wow this is a healthy filling salad.

  3. such a yummy salad in a pretty bowl..loved that shape

  4. glad you like it. this is one of our favorite salad and I love the orange blossom.. which makes it so diff. Really cute heart bowl.


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