This vegan, gluten, grain and dairy free Moroccan Carrot Salad is a real hit with adults and kids alike. It is easy to make, sweet, fresh and super nutritious. I think it is perfect with grilled or BBQ’d meat for a mid week meal or a gathering.
Why is it healthy?
The carrots provide an antioxidant and beta carotene hit. Capsicum and lime are a wonderful source of vitamin C and the coriander and parsley are nutritious detoxifiers. The cinnamon is also wonderful for stabilising blood sugar cravings. A lot of nutrition from one simple little salad.
Serves approx. 4
Ingredients
4 large carrots, peeled and grated
1/2 cup flaked almonds, sunflower seeds or pepitas (or a mixture)
2 tbs of currants, sultanas or raisins (optional)
1 small red onion, halved and sliced or 4 spring onions, white part finely sliced
1 red capsicum, thinly sliced
1 cup of coriander, parsley or mint leaves (or a mixture), leaves picked
Dressing
2 tbs extra virgin olive oil
Juice of one lime (zest optional)
1 tsp rapadura or coconut sugar
1 tsp ground cinnamon
1/2 tsp ground cumin
Sea salt and pepper to taste
1/4 tsp ginger powder (optional)
Chili flakes to taste (optional)
Method
- Lightly toast the nuts and/or seeds under a slow grill (watch carefully so as not to burn). Mix all salad ingredients together in a serving bowl.
- Add all of the dressing ingredients to a small jar, make sure the lid is on tightly and shake well to combine.
- Toss the dressing through the salad just prior to serving.
Variations
Low-fructose
Use stevia or rice malt syrup as a sweetener in the dressing (to replace the rapadura) and omit the dried fruit.
Nut-free
Omit the nuts and just use seeds.
Add beetroot
Add a small peeled and grated beetroot to this salad for more nutrition and extra deliciousness.
Fussy kids
Finely chop the coriander, parsley or mint leaves (or omit). A grated apple may help fussy eaters enjoy this salad even more.
Make a meal of it
Add some grilled meat, boiled or poached eggs or tempeh. Feta or goat cheese works well too!
