Moroccan Carrot Salad With Orange Blossom Water Vegan Recipes

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VEGAN CARROT RAISIN SALAD



Vegan Carrot Raisin Salad image

Vegan carrot raisin salad is easy to make and absolutely delicious!

Provided by Jolinda Hackett

Categories     Salad     Side Dish     Salad

Time 10m

Yield 4

Number Of Ingredients 5

3 cups grated carrots
1/2 cup raisins
1/2 cup vegan mayonnaise
2 tbsp. maple syrup
1/2 cup diced pineapple OR mandarin orange segments, well-drained (optional)

Steps:

  • Use a food processor or a coarse food grater to grate carrots until you have approximately three cups.
  • Add all ingredients except fruit to a large bowl and stir until combined well. Add pineapple or oranges, if desired and stir.
  • Chill for at least half an hour before serving. This allows the maple syrup and mayonnaise to marinate the carrots and raisins for a full flavored dish. Enjoy!

Nutrition Facts : Calories 325 kcal, Carbohydrate 35 g, Cholesterol 12 mg, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, Sodium 246 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 17 g

MOROCCAN CARROT AND ORANGE SALAD



Moroccan Carrot and Orange Salad image

Moroccan Carrot and Orange Salad can be served as part of the fresh salads served at lunch time around a main dish. It can also be served for dessert and in this case the addition of some orange wedges and a generous pinch of cinnamon will be very appreciated. Always serve this salad cold.

Provided by Nada Kiffa | Taste of Maroc

Categories     Dessert     Salad

Time 1h10m

Number Of Ingredients 8

4 medium carrots, (peeled and finely grated (about 1.5 cups))
1/4 cup freshly squeezed orange juice, (or more to taste)
1 navel orange (optional) (peeled and chopped or cut into wedges)
1 tsp orange blossom water
1 pinch salt
1 tsp sugar ((if the oranges and carrots are not very sweet))
1 tsp lemon juice ((if the oranges are too sweet))
1 pinch ground cinnamon

Steps:

  • Mix all ingredients. Place in the fridge for at least 1 hour.
  • Serve cold. Garnish if desired with extra cinnamon.

Nutrition Facts : Calories 103 kcal, Carbohydrate 24 g, Protein 1 g, Sodium 103 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

MOROCCAN ORANGE-BLOSSOM SCENTED CARROT SALAD



Moroccan Orange-Blossom Scented Carrot Salad image

LIght Moroccan meal starter, untried by me. Note that cooking time includes chilling time. Adapted from "It's All American Food" by David Rosengarten. Posted for ZWT NA*ME

Provided by Muffin Goddess

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 garlic clove, mashed into paste
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch cayenne pepper
fresh ground black pepper, to taste
1 teaspoon sugar
2 teaspoons lemon juice (or 1 packet of True Lemon)
3 tablespoons extra virgin olive oil
1 tablespoon orange blossom water, divided
1 lb carrot, scraped and cut diagonally into 1/8-inch thick slices (approx. 4 cups sliced carrots)
1 tablespoon finely chopped fresh parsley

Steps:

  • Bring a large pot of generously salted water to a boil over high heat.
  • While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
  • Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
  • Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
  • Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
  • Serve either slightly chilled or at room temp, sprinkled with the parsley.

MOROCCAN CARROT AND ORANGE SALAD



Moroccan Carrot and Orange Salad image

Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes.

Provided by Amy Katz

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 10

3 cups carrots (peeled and shredded)
2 oranges (peeled and segmented, with segments cut in half)
3 Tablespoons fresh cilantro (minced)
1 Tablespoon fresh mint (minced)
3 Tablespoons olive oil
2 Tablespoons orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 Tablespoon pure maple syrup
salt and pepper (to taste)

Steps:

  • Add the salad ingredients to a medium bowl.
  • Combine the dressing ingredients in a small jar and shake well.
  • Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 182 kcal, Carbohydrate 22 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 68 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 9 g, ServingSize 1 serving

MOROCCAN CARROT SALAD WITH ORANGE BLOSSOM WATER VEGAN



Moroccan Carrot Salad With Orange Blossom Water Vegan image

The orange blossom water gives this salad a delightfully unusual scent and taste. I really loved it and I'll definitely be making this again. (You can purchase orange blossom water at your local Indian or Middle Eastern grocer.)

Provided by bliss336

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 lbs carrots
2 garlic cloves
1 tablespoon sugar
1 tablespoon extra virgin olive oil
2 teaspoons orange blossom water
1/2 teaspoon salt
black pepper
chopped fresh flat-leaf parsley (to garnish)
chopped fresh cilantro (to garnish)

Steps:

  • Peel the carrots and cut them in half and lengthwise.
  • Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
  • Boil until just tender. Drain.
  • While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
  • Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
  • Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

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