Moroccan Carrot and Orange Salad

5 from 4 votes

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

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean, Moroccan

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

Servings:

Calories: 182kcal

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.

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.

Leftover salad can be refrigerated in an airtight container for up to 3 days. Toss to recombine the ingredients before serving.