This easy, healthy shredded Moroccan Carrot Salad with Honey Lemon Dressing is sweet, sour and crunchy! A wonderful make ahead salad for potlucks, tailgating or for brown bagging!
Like almost everybody else, I’ve made some goals for 2018… and right there at the top is eating more fruits and vegetables like this Moroccan Carrot Salad with Honey Lemon Dressing.
As a rule, I am not a big on making “New Year’s Resolutions” – but I do sit back and take stock of where I am and what I’d like to accomplish in the New Year. How about you? did you make any resolutions?
If you did, I am willing to bet that in there somewhere is one about “eating better” or “eating more fruits and vegetables” – various reports cite this goal as one of the top 5 that people make. It makes sense since we are continually reminded that we don’t consume enough fruits and vegetables – and I count myself among this group despite being a “nutritional professional” and avid cook!!
But I’ve got a couple of things to help with that…like this Moroccan Carrot Salad. Sweet, sour, crunchy and a little spicy it goes great with a sandwich for lunch… or with some hummus and pita bread.. or alongside a piece of roast chicken… or just by itself as snack… and yes, it is that good! Made from pantry staples and featuring one of my favorite spice blends – Garam Masala, it’s one of those salads you can pretty much make anytime. You can even make this Moroccan Carrot Salad a couple of days ahead so it’s perfect for packing in lunches or as a side for a quick weeknight meal!
How to Make Moroccan Carrot Salad:
Step 1:Using a food processor makes grating the carrots really, really easy!! Because they were so pretty I used red, purple, yellow and orange carrots.. but regular orange carrots work just fine!
Step#2: The dressing is really simple. Add all the ingredients to a bowl and whisk. The key is to make sure your spices are still fresh!
Step 3: No fancy assembly required! Just dump everything in a bowl, add the dressing and toss!
I’ve left the preserved lemons a little larger since I love those bursts of lemon flavor! But if they are a little strong for you, go ahead and cut them smaller… it will be our little secret!
As I mentioned, this Moroccan Carrot Salad uses one of my favorite spice blends – Garam Masala. If you’re thinking “what else would I possibly use that spice blend for?” read on… I’ve got some ideas!!
This healthy, easy, shredded Carrot Salad with Moroccan Spices is sweet, sour and crunchy! A wonderful make ahead salad for potlucks, tailgating or for brown bagging!
- 1 lb. carrots peeled and grated
- 2 Tbsp. chopped preserved lemons cut into 1/4 inch dice
- 1/4 cup chopped fresh parsley
- Dressing:
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. white wine vinegar
- 2 tsp. honey
- 1/4 tsp. garam masala
- 1/8 tsp. smoked paprika
- 1/8 tsp. white pepper
- 1/4 tsp. salt
- 2 Tbsp. olive oil or canola oil
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In a small bowl combine the lemon juice, white wine vinegar, garam masala, paprika, salt and white pepper. Add the honey and whisk to combine. Drizzle in the olive or canola oil and whisk until dressing emulsifies. Taste and adjust seasonings. Set aside.
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In a large bowl, combine the carrots and the preserved lemon. Drizzle the dressing over and toss. Sprinkle the parsley over and toss again. Taste and adjust seasonings.
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