Servings
Font
Back
5.0 from 3 votes

Carrot Salad (Moroccan Style)

The most delicious carrot salad with raw shredded carrots and black radish, toasted nuts and seeds with fragrant Moroccan flavours of cumin, mint, ginger and orange. A complex yet simple, healthy appetizer (starter), lunch or picnic made in less than 30 minutes.

Prep Time
25 mins
Total Time
25 mins
Servings: 6 people
Calories: 485 kcal
Course: Appetizer , Lunch
Cuisine: French , Moroccan

Ingredients

  • 600 g (1¼ lb/ about 8) carrots peeled, grated
  • 1 small black radish peeled, grated
  • 2 tablespoon fresh ginger finely grated
  • 100 g (3½oz) peanuts or whole almonds (unsalted, no added oil)
  • 15 g (1 tbsp) sesame seeds toasted
  • 30 g (2 tbsp) pumpkin seeds toasted (see notes)
  • 4 tablespoon fresh mint leaves finely chopped
Carrot Salad Dressing
  • 75 ml (3 fl oz/5 tbsp) canola/rapeseed oil (Colza in France)
  • 1 orange, squeezed juice only (or from 3 clementines)
  • 2 teaspoon sesame seed paste (Tahini)
  • 2 tablespoon rice vinegar
  • 2 teaspoon ground cumin
  • 1 teaspoon fleur de sel and ground pepper

Instructions

    Cup of Yum
  1. Grate the carrots, radish and ginger into a large salad bowl.
  2. Toast the nuts and seeds in a non-stick frying pan over medium heat without any oil. Toast for 2-3 minutes or until toasted enough to your liking (although optional, this brings out their best flavour.)
  3. Prepare the dressing by mixing all the ingredients together. Toss into the carrots, adding the nuts, seeds and chopped fresh mint.

Notes

  • Toasted nuts and seeds: ensure they are not salted or oiled. Often available ready grilled. To make your own, either toast under a hot  grill/broiler or dry fry over medium heat in a frying pan for 2-3 minutes. 
  • Storage: can be prepared in advance the day before and chilled in the fridge covered. The flavours will mingle beautifully but don't forget to stir it all around before serving. However, I prefer it best served on the day itself, topped with extra mint.
  • Nutritional info: 12g protein per serving, 23% calcium, 21% potassium, 65% iron, 40% fibre, 49% total fat.