Moroccan Carrot Salad
A vibrant and flavorful salad bursting with sweetness from honey and citrus from fresh orange juice, perfect for meal prep and nutritious eating.
Ingredients
Main Ingredients
- 3 cups Shredded Carrots Offers crunch and natural sweetness
- 1 cup Raisins Adds a chewy texture and a touch of sweetness
- 1 Juice Juice from Orange Provides a citrusy zing, enhancing flavor
- 2 tablespoons Grainy Mustard Contributes a tangy depth
- 1 teaspoon Salt Enhances overall flavor
- 1 teaspoon Black Pepper Adds a subtle kick
- 1 teaspoon Cumin Gives an earthy, warm aroma
- 2 tablespoons Honey Sweetens naturally and balances flavors
- 2 tablespoons Apple Cider Vinegar Adds brightness and tang
- 3 tablespoons Olive Oil Provides a rich, silky texture
- 1/4 cup Fresh Cilantro, chopped Introduces a refreshing herbal note
Instructions
Preparation
- Shred three cups of carrots using a grater or food processor.
- Remove the zest and juice one fresh orange.
- Measure one cup of raisins and soak them in orange juice.
Cook/Assemble
- In a large salad bowl, combine the shredded carrots with the softened raisins.
- In a smaller bowl, whisk together the grainy mustard, salt, black pepper, cumin, honey, apple cider vinegar, and olive oil until fully blended.
- Pour the dressing over the carrot and raisin mixture and toss well.
- Let it sit for 5-10 minutes to allow flavors to meld.
Serve
- Transfer the salad to a serving platter or portion it into meal prep containers.
- Garnish with chopped cilantro.
- Serve immediately or store for later.
Notes
Best served fresh, this salad is ideal for meal prep and can be stored in the fridge for up to 5 days. To avoid sogginess, store the dressing separately if preparing in advance.