Moroccan Carrot Salad

I made the most delicious carrot salad the other day, and the recipe is just too good not to share with you! It even features two ingredients that I don’t always love…carrots and cumin. But in this dish, they’re both dynamite! Do try it. As with most salads, this one is best enjoyed the same day it’s made. I was still eating mine two days after I made it, and it was still yummy, but just not quite as fresh. If serving to company, I’d definitely make it that same day. It’s a frugal dish too. I ate mine as a main dish for lunch with some cottage cheese on the side for protein. Yum!

Moroccan Carrot Salad

For the salad:

6 cups shredded carrots (about 6 large carrots)

1 cup raisins

2 1/2 cups chopped oranges (about 3-4 oranges)

1 1/2 cups green onions, thinly sliced

1 cup cilantro leaves, chopped and well-packed into the measuring cup

For the dressing:

1/3 cup olive oil

1/4 – 1/3 cup fresh lemon juice

2 – 3 tsp honey (raw is nice)

1 1/2 to 2 tsp ground cumin (more if you like)

1/2 tsp smoked or regular paprika

1/8 tsp cayenne

salt to taste

Combine dressing ingredients into a jar and shake well to combine. (Heat the honey gently if needed so that it’ll mix into the dressing more easily.)

Put all the salad ingredients into a bowl and pour the dressing over top. Mix gently to combine well, and enjoy!

Next time I might add some toasted pine nuts since I think they’d further enhance this already delightful dish. But it’s wonderful just as it is. Since it is a frugal dish that can be used as a light lunch or dinner with a bit of protein on the side, I’m including it in this week’s Pennywise Platter Carnival over at The Nourishing Gourmet.