Moroccan Carrot Salad
Description
This Moroccan Carrot Salad with raisins, nuts and fresh herbs is easy to make, pairs well with a variety of dishes and is perfect for weekly meal preps!
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Ingredients
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 ½ teaspoons Dijon mustard
- 2 ½ teaspoons curry powder
- 1 teaspoon minced fresh garlic
- 1 (10-ounce) bag shredded carrots (about 4 cups)
- ⅔ cup sliced scallions
- ½ cup golden raisins
- ¼ cup chopped toasted pecans
- ¼ cup chopped cilantro or parsley
- Salt and black pepper to taste
Instructions
- In a large bowl, whisk together oil, vinegar, honey, Dijon, curry powder, and garlic.
- Add carrots, scallions, raisins, pecans, and cilantro; toss to combine. Season salad with salt and pepper to taste.
- Serve or cover and refrigerate until ready to serve.
- Salad keeps up to 5 days stored in an airtight container in the refrigerator.
Notes
Ingredient substitutions: You can swap the scallions for shallots, raisins for dates or currants, pecans for pistachios or almonds, and cilantro for parsley.
Make it vegan: use coconut sugar or maple syrup in place of the honey.
Nutrition
Serving: 1/2 cupCalories: 96kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 79mgFiber: 1gSugar: 7g
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