Moroccan cuisine is known for its heavy-handed application of spices, making the dishes of North Africa ideal inspirations for healthy home cooking. This carrot salad is influenced by the Moroccan spice route and is a textural winner.
Sweeter still
To add another element of sweetness, toss in a handful of raisins, currants, or sliced dried apricots.
Honey-Orange Fennel and Coriander Seed Carrot Salad
Ingredients
- 1 cup (250 mL) walnut halves, roughly chopped
- 1 Tbsp (15 mL) whole coriander seed
- 1 Tbsp (15 mL) whole fennel seed
- 3 Tbsp (45 mL) orange juice
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) honey
- 1/4 tsp (1 mL) salt
- 1 lb (450 g) rainbow carrots or regular carrots, shaved into ribbons with a vegetable peeler or coarsely grated
- 1/2 cup (125 mL) chopped fresh cilantro or mint
Nutrition
Per serving:
- calories327
- protein6g
- fat27g
- saturated fat3g
- trans fat0g
- carbohydrates22g
- sugars11g
- fibre6g
- sodium226mg
Directions
01
Place walnuts and seeds in large high-sided skillet. Toast over medium heat until fragrant (1 to 2 minutes). Immediately transfer to large bowl.
02
In small bowl, whisk orange juice, oil, honey, and salt until combined.
03
Add carrots and cilantro or mint to walnuts and seeds; toss to combine. Add dressing and toss to coat. Serve immediately or chill until ready to serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
