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Honey-Orange Fennel and Coriander Seed Carrot Salad

Serves 4.

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    Honey Orange Fennel and Coriander Seed-Carrot-Salad

    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.

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    Sweeter still

    To add another element of sweetness, toss in a handful of raisins, currants, or sliced dried apricots.

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    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.

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