What’s colorful, healthy, delicious and packed with flavour? Well, you guessed that right…or maybe the title gave it away. It’s the Moroccan Carrot Salad, everyone!
I recently discovered moroccan food and I gotta admit, I’m head over heels with it! Fragnant spices, sweet and savory flavours and full of colors. Exactly as you would imagine Morocco, but in a plate. That’s why it’s definitely on my travel Bucket List.
At first, I was a bit skeptical regarding the combination of ingredients, but once I had a taste I couldn’t stop eating! Even though it has strong flavoured main ingredients, such as mint, almonds and scallions, the result will amaze you. They go together just right!
A few tips and tricks for this Moroccan Carrot Salad:
-If you’re not a fan of really bold food combinations, just skip the mint! It’s optional.
-No dates? No problem at all, just replace them with raisins.
-You can also replace the almonds with other type of nuts you have at home.
-This salad reaches its full taste potential the day after, so it’s best to make it the night before serving it. The flavours blend really well after a day.
-You can replace the parsley with cilantro if you’re a fan.
-The original recipe calls for scallions, but I didn’t use any in mine. You can totally add 1/3 of a cup of scallions to the list of ingredients if you’d like.
-The salad works both as a side and as a main dish.
Moroccan Carrot Salad
- 2 cups carrots shredded
- ¼ cup dates or raisins
- ¼ cup toasted almonds shredded
- ¼ cup parsley chopped
- ½ tbsp maple syrup
- ½ tbsp balsamic glaze
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp curry powder
- Mix all the ingredients together and let sit for at least 30 minutes before serving, to allow the flavours to blend.