Moroccan Raw Carrot Salad – Sweet. Crunchy. Spicy. Yum.
Prep Time: 15 minutes
Yield: 3 cups (serves 1 or 2)
- 193 calories
- 9 grams of fat
- 14 grams of sugar
- 305 milligrams of sodium
- 3 Thick Carrots
- 2 Tablespoons Chopped Cilantro
- 1 Tablespoon Chopped Green Onion (green part only)
- 3 Tablespoons Orange Juice
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Extra Virgin Olive Oil
- 1/4 Teaspoon Ground Cumin
- 1/8 Teaspoon Sea Salt
- Dash Cinnamon
- Dash Cayenne Pepper
- Dash Freshly Ground Black Pepper
Spiralize the carrots with a spiral slicer and place in a medium sized bowl. Mix in the chopped cilantro and green onion. In a separate bowl whisk the orange juice, lemon juice, olive oil, salt, and spices until well combined. Pour the dressing over the carrots and toss well . You can serve immediately or you can let the flavors marinate in the refrigerator for a few hours.
*For an extra beautiful presentation I used the Paderno World Cuisine Spiral Slicer and spiralized the carrots, but if you don’t have a spiral slicer you can use a grater or mandoline. If you choose to use the spiral slicer, make sure to buy extra thick carrots and cut the thin ends off for best results.
I made a beautiful Mediterranean appetizer plate for my family this year that included the Moroccan raw carrot salad, a raw cauliflower dish (I’ll share with you that recipe later), olives, olive tapenade, and a sundried tomato garlic spread that I bought at the farmer’s market (but I could have easily made a raw hummus also). Below is a picture of the spread:
Hope it gives you some healthy ideas for your next gathering or New Year’s party!