Moroccan Carrot and Orange Salad

Bowl of carrot and orange salad surrounded by sprigs of fresh cilantro and mint

5 from 5 votes

Shredded carrots and orange segments are tossed with cilantro, mint, and a simple orange-spiced dressing in this Moroccan-inspired salad. It’s a quick vegan side that pairs with grain bowls, soups, and your favorite main dishes.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean-inspired, Moroccan-inspired

Diet: Vegan

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

Servings:

Calories: 182kcal

Author: Amy Katz

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
1 Tablespoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
salt and pepper to taste

US Customary - Metric

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

How to shred carrots:

Food processor (fastest): Use the shredding blade and you’re done in seconds.
Box grater: Totally works, especially with larger carrots.
Store-bought shredded carrots: Great shortcut. If they look a little dry, rinse them in a colander and pat dry before using.

How to segment oranges:

Slice off the top and bottom.
Cut away the peel and white pith.
Hold the orange over a bowl and slice between the membranes to release the segments.
If the segments are large, cut them in half so you get bite-sized pieces.
Save the juice in the bowl for the dressing.

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

Nutrition