Ingredients
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For the dressing (makes enough for about 3 servings):
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1/4 cup water + more if needed
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1 tablespoon lemon juice
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1 teaspoon apple cider vinegar
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1 minced garlic clove
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon ground turmeric
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1/4 teaspoon salt (optional)
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1/4 teaspoon black pepper
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1/4 cup plain unsweetened non-dairy yogurt (such as soy or coconut milk yogurt)
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For the salad:
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3 medium carrots, grated
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1 small red cabbage, shredded (about 1 cup)
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1/2 green bell pepper, chopped
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1/2 red bell pepper, chopped
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1/4 cup roughly chopped fresh mint leaves
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1/4 cup roughly chopped fresh parsley leaves
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1/4 cup slivered almonds, toasted (optional)
Directions
Subtitle: This vibrant and refreshing carrot salad is perfect for any occasion. It’s packed with flavor from fresh ginger, cumin, coriander, and mint, making it both delicious and nutritious. Plus, it’s gluten-free, oil-free, and can be made vegan!
Description: This zesty Moroccan carrot salad is a twist on the classic carrot salad recipe. The addition of spices like ginger, cumin, and coriander give it a unique flavor profile while still maintaining its freshness. Serve as a side dish or enjoy as a meal prep lunch option.
Ingredients:
For the dressing (makes enough for about 3 servings):
– 1/4 cup water + more if needed
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1 minced garlic clove
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon salt (optional)
– 1/4 teaspoon black pepper
– 1/4 cup plain unsweetened non-dairy yogurt (such as soy or coconut milk yogurt)
For the salad:
– 3 medium carrots, grated
– 1 small red cabbage, shredded (about 1 cup)
– 1/2 green bell pepper, chopped
– 1/2 red bell pepper, chopped
– 1/4 cup roughly chopped fresh mint leaves
– 1/4 cup roughly chopped fresh parsley leaves
– 1/4 cup slivered almonds, toasted (optional)
Instructions:
For the dressing:
1. In a small saucepan over medium heat, combine the water, lemon juice, apple cider vinegar, garlic, cumin, coriander, turmeric, salt, and pepper. Whisk until the salt has dissolved.
2. Bring the mixture to a simmer and cook for 5 minutes. Remove from heat and let cool completely.
For the salad:
3. In a large bowl, whisk together the prepared dressing and yogurt until smooth.
4. Add the carrots, cabbage, bell peppers, mint, parsley, and almonds (if using) to the bowl with the dressing. Toss well to coat all the vegetables evenly.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving suggestion:
6. Serve the zesty Moroccan carrot salad chilled as a side dish with your favorite protein source, such as grilled chicken or fish. Enjoy!
Note: To make this recipe vegan, simply omit the optional toasted almonds and use a plant-based yogurt alternative in place of the dairy yogurt.
Steps
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1
Done
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In a small saucepan over medium heat, combine the water, lemon juice, apple cider vinegar, garlic, cumin, coriander, turmeric, salt, and pepper. Whisk until the salt has dissolved. |
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2
Done
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Bring the mixture to a simmer and cook for 5 minutes. Remove from heat and let cool completely. |
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3
Done
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In a large bowl, whisk together the prepared dressing and yogurt until smooth. |
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4
Done
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Add the carrots, cabbage, bell peppers, mint, parsley, and almonds (if using) to the bowl with the dressing. Toss well to coat all the vegetables evenly. |
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5
Done
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Cover and refrigerate for at least 30 minutes to allow the flavors to meld. |
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6
Done
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Serve the zesty Moroccan carrot salad chilled as a side dish with your favorite protein source, such as grilled chicken or fish. Enjoy! |
