Morrocangratedcarrotsaladwithorange Recipes

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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



Moroccan Carrot Salad image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds large carrots, peeled
3 tablespoons olive oil
1 tablespoon harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
  • In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

MOROCCAN CARROT-BLOOD ORANGE SALAD



Moroccan Carrot-Blood Orange Salad image

Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound carrots (about 8 medium), peeled and trimmed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
1/4 cup extra-virgin olive oil
1 teaspoon coarse kosher salt, more to taste
Large pinch cayenne
4 medium blood oranges
2 garlic cloves, minced
2 teaspoons fresh lemon juice, more to taste
2 cups baby arugula
1/4 cup pitted, oil-cured olives, roughly chopped

Steps:

  • Heat oven to 425 degrees.
  • Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
  • Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
  • Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
  • Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams

MORROCAN GRATED CARROT SALAD WITH ORANGE



Morrocan Grated Carrot Salad With Orange image

Make and share this Morrocan Grated Carrot Salad With Orange recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lemon, juice
1 teaspoon olive oil
1 tablespoon powdered sugar
1 tablespoon orange flower water
1 teaspoon salt
18 ounces carrots, grated fine
2 oranges

Steps:

  • Combine lemon juice, olive oil, sugar, orange water, and salt;
  • pour over grated carrots.
  • Toss well.
  • Arrange on plates.
  • Garnish with peeled orange slices.

Nutrition Facts : Calories 105, Fat 1.6, SaturatedFat 0.2, Sodium 669.8, Carbohydrate 23.3, Fiber 5.5, Sugar 14.5, Protein 2

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