Moroccan Carrot Salad with Oranges: A Taste of Morocco

Crisp and refreshing, this Moroccan carrot salad is a delightful change as a side dish. It complements a wide variety of main dishes, wonderful with a Moroccan-inspired meal, or with any type of protein or sandwich. There's no oil, just fresh citrus juices for a dressing. The bright flavour makes this salad memorable. 

This month for our Eat the World recipe challenge we're visiting the spectacular country of Morocco - exotic, mysterious, exciting.  Ancient land of colour and beauty. It's another one that's long been on my bucket list to visit. The excitement of visiting the bustling markets and souqs, the colourful mosaics and stunning architecture, the spices, the food, the sounds . . . it's all intriguing.

Ever since I first read about Morocco in a book of the world given to my by a beloved uncle when I was a child, I was smitten. I pored over that page and this country became one of the three I wanted to visit when I grew up. Scotland and Switzerland were the other two, and I've been lucky to visit them already, so now Morocco is a must to see one day.

The cuisine of Morocco is something I am especially curious about - it's world-renowned and considered one of the top gastronomies to explore. We've all seen photos of the Moroccan markets with stalls displaying rows of sacks piled high with colourful spices. It's easy to see how that abundance and variety makes Moroccan dishes so complex and flavourful.

Even something as simple as this carrot salad is touched with a whiff of cumin and cinnamon, and made bright and fresh with the exotic addition of orange flower water. Crunchy carrots and juicy oranges combine in a contrast of textures and a symphony of glowing orange colours. 

A Simple Moroccan Carrot Salad

Shred a pile of carrots - if you're using fresh garden carrots (at their peak at this time of year) they just need a good scrubbing. Stir up a simple and fresh dressing using a touch of honey and  freshly squeezed lemon and orange juices. Add in some orange flower water, cumin, and salt.

Orange flower water (also called orange blossom water) is produced when the blossoms of the bitter orange tree are water-distilled, releasing the pure, aromatic essence of the flowers. Look for one that contains just the pure distillate of the orange blossoms, with no added preservatives. It is relatively inexpensive and can be found in the international section of large grocery stores or in import stores. Orange flower water will keep refrigerated indefinitely and can be used as a delicate flavouring in many different dishes.

Add the carrots to the dressing, and cut the peel from two oranges and cut them up. Add these to the carrots, along with a few toasted pine nuts or almonds for crunch. Toss the salad and dust the top with cinnamon. Add a handful of chopped parsley or mint, and this simple salad is ready to add a fresh exotic taste to many different meals. Great for all occasions, the fresh crunch and juiciness of a Moroccan Carrot Salad brings a brightness to the meal. Its delicate flavour, with the elusive floral hint, complements many different foods - strongly flavoured stews and meat dishes as well as simple sandwiches or burgers.

In addition to its fantastic flavour, this salad is loaded with nutrition. It's light and fresh (no oil in the dressing). Carrots are a good source of soluble fiber and are high in several vitamins and minerals, including beta carotene, biotin, vitamins K1 and B6, and potassium. Oranges are very high in several antioxidants, especially vitamin C which has been proven to help protect our bodies from heart disease and cancer. All in all, this simple salad is both a flavour bomb and good for you - two excellent reasons to enjoy it often. 

Elevate your next meal and bring a tast of Morocco to the table.

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Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce
Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites
Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken
Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas
Palatable Pastime: Moroccan Roasted Cauliflower with Sesame
Kitchen Frau: Grated Carrot Salad with Oranges
Pandemonium Noshery: Bissara - Moroccan Legume Soup
A Day in the Life on the Farm: Harira
CulturEatz: Chicken Bastilla
Magical Ingredients: Spicy Moroccan Vegetable Tagine 

 

Guten Appetit!

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This recipe was combined and adapted from recipes in 'Fresh Moroccan', by Nada Saleh and 'Quick Cook Moroccan' by Ghillie Basan, Hamlyn.

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Check out my past ‘Eat the World’ Recipe Challenge posts:

(in alphabetical order)

• Argentina: Red Chimichurri Sauce
• Australia: Anzac Biscuits (Crispy Oatmeal Cookies)
• Bangladesh: Chingri Masala (Shrimp Curry)
• Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
• Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
• China: Kung Pao Chicken
• Colombia: Pan de Yuca (Warm Cheese Buns)
• Dominican Republic: Empanaditas de Yuca (Cassava Empanadas)
• Ecuador: Pescado Encocado (Fish in Coconut Sauce)
• Egypt: Fava Beans and Feta
• England: Gluten Free Fish and Chips and Mushy Peas
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• Fiji: Spiced Sweet Potato and Banana Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• Greece: Moussaka
• Guyana: Fried Tilapia in Oil & Vinegar Sauce (fish dish)
• Hungary: Túrós Csusza (Pasta Scraps with Cottage Cheese)
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Israel: Cucumber, Feta, and Watermelon Salad
• Jamaica: Rice and Peas (Coconut Rice and Red Beans)
• Japan: Chawanmushi (Steamed Savoury Egg Custard)
• Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Laos: Ping Gai (Lao Grilled Chicken Wings)
• Lesotho: Chakalaka & Pap (Veggie & Bean Stew with Cornmeal Polenta)
• Libya: Kufta bil Batinjal (Eggplant & Meat Rolls in Tomato Sauce)
• Luxembourg: Stäerzelen (Buckwheat Dumplings)
• Malta: Ross il Forn (Baked Tomato Rice)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• Netherlands: Boerenkool Stamppot (Kale-Potato Mash with Sausages & Pears)
• New Zealand: Classic Pavlova
• Poland: Polish Honey Cake
• Portugal: Tuna and Sardine Pâtés
• Puerto Rico: Piña Colada Cocktail
• Scotland: Cranachan (Raspberry, Whisky & Oat Cream Parfaits)
• Senegal: Mafé (Beef and Peanut Stew)
• Slovakia: Bryndzové Halušky (Potato Dumplings with Cheese & Bacon)
• Sudan: Peanut Butter Creamed Spinach & Peanut Meringue Cookies
• Sweden: Swedish Meatballs with Cream Gravy
• Switzerland (Christmas): Basler Leckerli Cookies
• Thailand: Shrimp Laksa (Khung)
• Trinidad & Tobago: Peanut Butter Prunes
• Turkey: Çilbir (Scrambled Eggs with Garlic Yogurt)
• Ukraine: Buckwheat Kasha with Beef
• United States (Soul Food): Smothered Pork Chops
• Uruguay: Torta de Fiambre (Baked Ham & Cheese Sandwiches)
• Vietnam: Caramelized Pork Rice Bowls
• Wales: Welsh Cakes (Skillet Cookies with Nutmeg & Currants)