This Moroccan carrot salad with orange in mint is an easy take on a classic Moroccan salad recipe. Made with shredded, raw carrots and orange segments it’s fresh and tasty.
Vegetarian Recipe | Vegan Modifications | Less Than 20 Minutes
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Tools For This Recipe
- Food processor with a shredding function to quickly shred the carrots
- Oxo 3 Piece Peeler Set: Includes an ergonomic easy to use vegetable peeler for the carrots. It also includes a peeler that can be used to make julienne carrots, which can also be used for this recipe. I prefer the food processor, which shreds the carrots in about a minute.
What Is A Moroccan Carrot Salad
One of our favorite Moroccan salads is a classic carrot salad with oranges. Carrot salads are very popular in Morocco
Salads with carrots are everywhere in Morocco. Lunches and dinners usually start with 2-3 small salads before moving onto the main course. Salads in Morocco are not the salads you are thinking about in say, the US.
Many Moroccan salad recipes are made with cooked vegetables. We ate several cooked carrot salads in Morocco, but also really like raw carrot salads. They are easy to make and super refreshing.
Adding Orange To A Salad
If you are fortunate to travel to Morocco as we have, you quickly learn that Morocco produces tons of oranges. It seems like you can’t walk 10 feet without passing a vendor selling freshly squeezed Moroccan orange juice. And thanks to this abundance many Moroccan dishes feature oranges.
This recipe is a bit of a fusion. Most of the carrot salads we ate in Morocco were made with diced, cooked carrots. Shredded fresh carrots are a bit more popular in Provence, in France, where we’ve also spent a lot of time. So, this salad is more Moroccan-inspired than traditional.
Blending the shredded carrots and fresh orange segments, along with fresh mint is simply heavenly. It makes for a great snack, can be served alongside roasted meats or fish, or brought to a potluck or bbq.
Check out some of our other Moroccan salad recipes:
Ingredients For Moroccan Carrot Salad
Preparing The Carrots
The largest part of the prep time for this salad recipe comes from preparing the carrots. You can shred the carrots in a few ways. You can use a julienne carrot peeler and mandoline or even an old-fashed box grater.
I like using my food processor. It has a shredding attachment and can shred a half a dozen carrots in about a minute. Pure love for this feature in a food processor.
Other Ingredients For Moroccan Carrot Salad
The other main ingredient is orange segments. Peel a large orange and divide it into pieces. There are probably a lot of ways to take the orange a part, but I place each one on a cutting board. Cut the long edge with a knife. Peel back the layer of peel from the flesh being sure to remove any seeds along the way.
- olive oil
- ground cinnamon
- ground cumin
- black pepper
- fresh-squeezed orange juice
Preparing The Moroccan Carrot Salad
Add the olive oil, cinnamon, cumin, salt, pepper, honey, and orange juice into a medium-sized mixing bowl. Use a wire whisk to blend well, until the salt is dissolved. The dressing will be a dark brown color because of the cumin and cinnamon.
Taste the dressing with a fork and adjust the ingredients if you want it a little more sweet (honey) or fruity (orange juice).
Add the shredded carrots and fresh orange pieces and stir with a rubber spatula to blend the salad.
Top with fresh mint leaves before serving.
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon honey (or maple syrup if vegan)
- Juice of one freshly squeezed orange (~5 teaspoons)
- 1 orange, peeled, segmented, and diced
- 3 cups of shredded carrots (~ 3-4 carrots)
- 1 tablespoon of fresh mint leaves
- Add the olive oil, cinnamon, cumin, salt, pepper, honey, and orange juice into a medium-sized mixing bowl. Use a wire whisk to blend well, until the salt is dissolved. The dressing will be a dark brown color because of the cumin and cinnamon.
- Taste the dressing with a fork and adjust the ingredients if you want it a little more sweet (honey) or fruity (orange juice).
- Add the shredded carrots and fresh orange pieces and stir with a rubber spatula to blend the salad.
- Top with fresh mint leaves before serving.
Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 105mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 1g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Serving Moroccan Carrot Salad (And Modifications)
The most important modifications for this recipe is for vegans. If you want to make a vegan carrot salad, replace the honey with maple syrup. Be sure to taste the dressing to ensure it is not too sweet. Add a touch more salt if it is.
When serving the salad, you can sprinkle it with a touch of cinnamon before serving. Or, toss in a couple of golden raisins, making it even more Moroccan.
You can store this in the refrigerator for a few hours, or overnight at the longest. The carrot tends to get too soggy if it sits for too long.