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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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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.