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Moroccan Carrot & Orange Salad

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Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

1 hrs

This North African-inspired salad packs shredded carrots, fresh orange segments, plumped currants, and chopped walnuts into one bright, crunchy bowl. The dressing is nothing more than olive oil, lemon juice, and a hit of red pepper flakes.

Soaking the currants in water for 10 minutes before adding them is a small step that makes a big difference. Dried currants straight from the bag are hard and chewy. After soaking, they’re plump, juicy, and burst with concentrated sweetness when you bite into them.

Sliced onions cut into 2-inch lengths add a sharp bite that balances all the natural sweetness from the carrots and oranges. The red pepper flakes bring a slow, gentle heat in the background.

Toss everything together and refrigerate for at least 30 minutes. That resting time lets the lemon and olive oil seep into the shredded carrots and softens the raw onion edge.

Chef Tips

  • Shred the carrots on the large holes of a box grater for the best texture. Too fine and they turn to mush; too thick and they won’t absorb the dressing
  • Section the oranges over the bowl to catch all the juice. That juice becomes part of the dressing
  • This salad improves overnight as the flavors meld, so it’s a great make-ahead option
  • The red pepper flakes are subtle at ¼ teaspoon. Bump it up if you like more kick

Variations

  • Add ½ teaspoon of ground cumin for a more traditional Moroccan spice profile
  • Swap currants for golden raisins or dried cranberries
  • Toss in fresh mint leaves for an herbal, cooling contrast

Ingredients

1 453.6
POUND G CARROTS
shredded
3 45
TABLESPOONS ML OLIVE OIL
4 4
EACH ORANGES
peeled
1 1
EACH LEMON
juice of
1 1
EACH ONION
sliced
¼ 59
CUP ML WALNUTS
chopped
½ 118
CUP ML CURRANT
1
X BLACK PEPPER
freshly ground, to taste *
¼ 1.3
TEASPOON ML RED PEPPER FLAKE

Directions

Section the oranges (about 2 cups).

Cut the onions into 2-inch lengths (about 2 cups).

Soak the currants in water for 10 minutes and drain.

Put all the ingredients in a bowl and toss.

Refrigerate for ½ hour or more before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 181 50% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 21%
Sugars g
Protein 6g
Vitamin A 260% Vitamin C 120%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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