Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes. Moroccan Carrot Salad is light and refreshing and complements a variety of dishes. Enjoy it any time of year as a starter or side.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Carrots often play a supporting role in soup, stew, and sauce recipes. But here they take center stage in this vibrant raw Moroccan Carrot and Orange Salad.
The sweet carrots and juicy oranges are the perfect match for fresh mint and cilantro, along with a hint of cinnamon and cumin.
You can enjoy it with anything from Spanish gazpacho to basmati rice pilaf to chickpea stew. And it's always a hit a potlucks.
Jump to:
Why you'll love this recipe
- You can make it in 15 minutes (or less, if you use store-bought shredded carrots).
- The fragrant spices and fresh herbs impart delicious Moroccan-inspired sweet- and-savory flavors.
- It goes with just about everything and can be made in advance.
Ingredients
- Carrots: Purchase them pre-shredded or use a food processor or box grater to shred them yourself.
- Oranges: Cut them into segments by removing the bitter white pith and chewy membranes.
- Fresh cilantro
- Fresh mint
- Homemade dressing: Combine olive oil, juice from the oranges, ground cinnamon, ground cumin, pure maple syrup, and salt and pepper.
Variations
Make this shredded carrot and orange salad your own with these easy additions and substitutions:
- Use fresh parsley in place of cilantro
- Add sliced scallions, shallots, or garlic
- Toss in dried fruit like golden raisins or currants
- Garnish it with pine nuts or pistachios
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
🌱 5 Secrets To Cooking The Vegan Mediterranean Diet Way
Get the FREE 5-day mini email course!
Instructions
Making this Moroccan carrot salad is really easy. Simply mix the dressing ingredients in a small jar or bowl, then pour them over the shredded carrots, orange segments, cilantro, and mint. Toss well to coat all the ingredients, and it's ready to enjoy.
How to shred carrots
- Use the large grate on a box grater: This method works best if your carrots are large. Peel the carrots and cut off the top and bottom tips. Shred the carrots over a cutting board or plate.
- Use a food processor with the shredding blade: This is my preferred method. Peel the carrots, remove the ends, and half or quarter the carrots so that the pieces fit inside the cylinder of the food processor lid. Turn on the machine and push the carrots down against the shredding blade. Quick and easy!
- Purchase pre-shredded carrots at the supermarket: This may be the most time-saving option. If the carrots appear a little dried out, place them in a colander and run cold water over them. If you have more than you need for this recipe, you can use the rest of the carrots in other salads. Or you can add them to pasta sauce, rice pilaf, or stir fry.
How to cut citrus into segments
- Using a sharp paring knife, slice off the top and bottom of the orange.
- Cut away the peel and white pith.
- Hold the orange over a bowl and slice between the membranes. This will release the individual segments. Save the juice to use in the dressing.
- For this recipe, if the segments are large, cut them in half so you end up with small chunks of orange.
Serving suggestions
This carrot and orange salad pairs well with just about everything. In warm weather it's wonderful with cold tomato soup and Trader Joe's Balela salad.
And it's the perfect make-ahead side dish for family dinners. You can enjoy it with everything from baked chickpea patties to nut-free vegan mac and cheese to walnut Bolognese pasta.
Or serve it as part of a buffet with Mediterranean stuffed mushrooms, black eyed peas and corn, and air fried shishito peppers.
Storing
Leftover Moroccan carrot salad can be refrigerated in an airtight container for up to 3 days. Toss to recombine the ingredients before serving. Do not freeze.
Recipe FAQs
Yes, you can shred the carrots and store them covered in an airtight container in the refrigerator.
Depending on the size of the carrots, 2 to 3 shredded carrots equal a cup.
Moroccan cuisine uses a lot of fragrant spices like turmeric, cinnamon, cumin, paprika, and ginger. It has a lot of flavor but is mild rather than spicy "hot".
More vegan carrot recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
Love and Veggies,
Amy
📋 Recipe
Moroccan Carrot and Orange Salad
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
For the salad:
- 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
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons orange juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- 1 Tablespoon pure maple syrup
- salt and pepper, to taste
Instructions
- Add the salad ingredients to a medium bowl.3 cups carrots, 2 oranges, 3 Tablespoons fresh cilantro, 1 Tablespoon fresh mint
- Combine the dressing ingredients in a small jar and shake well.3 Tablespoons extra virgin olive oil, 2 Tablespoons orange juice, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cumin, 1 Tablespoon pure maple syrup, salt and pepper
- Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.
Notes
- To shred the carrots, use a food processor, box grater, or purchase pre-shredded carrots.
- To cut the oranges into segments, use a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes to release the individual segments.
- Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.
Nutrition
Nutritional information is an estimation only.
David says
Incredibly simple and delicious. I followed the recipe precisely; don’t change a thing.
Amy Katz says
I'm so happy you enjoyed the salad, David!
Lynn Hulbert says
Such a refreshing salad and it’s flavours compliment any meat.
Nicola says
Fresh and tasty! Appetising pictures made me make it. Thank you!
Amy Katz says
Thank you so much, Nicola! I'm happy you enjoyed it.
emily hourihan says
Love..... can add anything you have, of course, celery, onions, almonds, raisins. Thank you!
JD says
Can you skip the cilantro and mint? Substitute something else?
Amy Katz says
You can use other herbs like parsley or simply leave them out. But the mint gives a lot of flavor to this salad.