Recipe: Delicious Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF

Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF. Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Roasted Moroccan Carrots with Citrus Dressing. A delicious, healthy vegan side dish, or serve over lentils for a hearty vegetarain meal.

Try this Moroccan-style Carrot Salad for an afternoon lunch. Let us know about your experience in the comments below. You can also give this recipe a star rating for others to follow along. You can cook Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF

1. Prepare 120 grams of pitted dates, roughly chopped.
2. It's 4 tbsp of orange juice.
3. You need 2 tbsp of lemon juice.
4. You need 1 clove of garlic, finely chopped/minced.
5. Prepare 1/2 tsp of sea salt.
6. It's 1/2 tsp of ground cumin.
7. You need 1/2 tsp of ground coriander.
8. You need 1/4 tsp of ground cinnamon.
9. You need 1/4 tsp of sweet paprika.
10. You need 2 tbsp of extra virgin olive oil.
11. It's 450 grams of carrots, peeled and grated.
12. You need 2 tbsp of chopped mint.
13. You need 1 tbsp of chopped parsley.

Moroccan-Style Carrots. this link is to an external site that may or may not meet accessibility guidelines. These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.

Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF step by step

1. Put the chopped dates in a small bowl and pour the lemon and orange juice over. Leave them to soak for 15 minutes then drain, reserving the juice mixture.
2. Add the garlic, cinnamon, cumin, coriander, paprika and salt into the reserved juice mixture. Gradually drizzle the olive oil in, whisking constantly.
3. Combine the dates and grated carrots in a large bowl and pour the oil dressing over, stir to coat well.
4. Stir in the parsley and mint. Let rest at room temperature for an hour before serving.
5. Serves 6 - 8 as part of a side dish.

To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. How to make Moroccan Carrot and Chickpea Salad. You'll need the zest and juice of one large lemon.