Moroccan Carrot Salad

Name: Moroccan Carrot and Orange Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 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; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cumin; 1 Tablespoon pure maple syrup; salt and pepper (to taste)

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.

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Special diet: gluten-free, nut-free, soy-free, vegan

White bowl filled with shredded carrot salad with cut orange in the background

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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.

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Why you'll love this recipe
Ingredients
Variations
Instructions
Amy's tip
Serving suggestions
Storing
Recipe FAQs
More vegan carrot recipes
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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.

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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

Shredding carrots with a box grater and in a food processor

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.

Image showing how to cut an orange into segments

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.

Amy's tip

Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

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

Can I shred the carrots a day before making a salad?

Yes, you can shred the carrots and store them covered in an airtight container in the refrigerator.

How many carrots equal a cup?

Depending on the size of the carrots, 2 to 3 shredded carrots equal a cup.

What does Moroccan food taste like?

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!

Love and Veggies,

Amy

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