Marrocan carrot and orange salad

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Marrocan carrot and orange salad is very light, juicy and healthy dish. Also it is a good meal for children – they just love it! This salad can be served as light supper or healthy snack, alone or with toast and neutral light cream cheese. Choose firm carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large one. Smaller or organic carrots only require topping and tailing and a quick scrub.

Ingredients:

2 lb carrots, grated
2 cups fresh squeezed orange juice (all the pulp – about 9 oranges, juiced)
2 tsp cinnamon, plus extra for garnishing (if desired)
1/4 cup sugar, or more to taste
orange blossom water

Preparation:

Peel carrots and shred them finely. The best way is to put them in food processor. In Morocco, this salad would be almost pulverized and soupy. You can use the fine side of a box grater or pulse the shredded carrots a few times in the processor to make it finer.

Then juice the oranges. All that pulp makes the salad juicy and fresh. Make sure you keep it all.

Mix shredded carrots and orange juice, then add cinnamon and sugar, as well as just a bit of orange blossom water (could be optional).

As for garnish or mix with carrots and you can add raisins or one small apple, peeled and diced.