Why You’ll Love Moroccan Carrot Salad with Oranges Recipe
The contrast between crunchy carrots and tender orange pieces makes every bite interesting.
The aromatic hint of orange blossom water and the warmth of cumin and cinnamon give the salad an exotic, Moroccan-inspired character.
It’s oil‑free and relies on fresh citrus juices, which makes it both light and fresh.
It’s quick to assemble (about 15 minutes total time) and requires no cooking.
A colorful dish that adds a cheerful pop to the table and complements a variety of mains—from grilled meats to sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon honey
1 tablespoon orange flower (blossom) water
3 tablespoons fresh lemon juice (about 1 whole lemon)
2 tablespoons fresh orange juice
½ teaspoon ground cumin
½ teaspoon salt
4 cups shredded carrots (lightly packed; about 450 g/1 lb)
2 oranges plus another ½ orange for extra juice
2 tablespoons pine nuts or slivered almonds
Sprinkle of cinnamon
Optional for garnish: small handful chopped parsley or mint leaves
Directions
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In a large bowl, whisk together the honey, orange flower water, lemon juice, orange juice, cumin, and salt until well blended.
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Scrub the carrots if fresh (or peel if older ones), then shred and pack lightly to measure. Add the shredded carrots to the bowl with the dressing.
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For the oranges: cut a slice off the end of each orange to expose the fruit inside. Using a very sharp knife, cut away the peel and pith in strips from top to bottom, exposing the fruit. Remove all white pith. Slice the oranges into pencil‑thick slices, then cut each slice into quarters. Add these orange pieces to the salad bowl.
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Toast the nuts in a small dry skillet (pine nuts: ~1–2 minutes; slivered almonds: ~5–6 minutes) until lightly browned and fragrant. Add them to the salad.
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Toss all ingredients together, then let the salad rest for about 10 minutes to allow the flavors to meld. After resting, toss again.
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Transfer to a serving bowl, sprinkle lightly with cinnamon, and garnish with chopped parsley or mint if using.
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Serve and enjoy.
Servings and timing
Serves: 4 to 6 people
Prep time: approximately 15 minutes
Total time: approximately 15 minutes
Variations
Swap the orange blossom water with a little finely grated orange zest if you don’t have it; you’ll lose the floral nuance but retain citrus brightness.
Use slivered almonds, chopped pistachios, or toasted walnuts instead of pine nuts for different textures and flavors.
Add a handful of chopped fresh mint or basil for a herb‑forward version.
For a spicier kick, add a pinch of smoked paprika or mild chili flakes.
Incorporate thinly sliced red onion or green onion for added sharpness.
Mix in some cooked quinoa or chickpeas to turn it into a light vegetarian main dish.
Storage/Reheating
This salad is best enjoyed fresh, as the carrots remain crisp and the oranges juicy.
To store: transfer to an airtight container and refrigerate for up to 2 days. After that, the carrots may soften and the orange segments may become more watery.
There’s no reheating needed—serve chilled or at room temperature. If refrigerated, allow to sit for about 10 minutes before serving to take the chill off and allow flavors to open up.
FAQs
Can I make this salad ahead of time?
Yes, you can assemble it up to a few hours in advance and refrigerate. Just give it a quick toss before serving.
Is oil required in the dressing?
No—this recipe uses citrus juices and orange blossom water instead of oil, making it lighter and fresher.
What if I don’t have orange blossom (flower) water?
You can omit it or replace with the zest of one orange for citrus aroma. The flavor will differ slightly but still be delicious.
Can I use frozen shredded carrots?
Using fresh carrots is preferable for texture. Frozen shredded carrots are likely to release more water and soften too much.
Can I add other fruits or vegetables?
Yes—thinly sliced cucumber, shredded fennel, or pomegranate seeds would work nicely.
Is this salad vegan?
Yes—as written, it is vegan (provided the honey is substituted with maple syrup if strict vegan).
How do I toast nuts properly without burning them?
Heat a dry skillet over medium heat, add nuts, stir constantly, and watch closely: pine nuts may only take 1–2 minutes, almonds ~5–6 minutes. Remove from heat as soon as you smell them.
What type of carrots work best?
Fresh, crisp garden carrots are ideal. If using older carrots, peel them and ensure they are firm.
Can I adjust the sweetness or acidity?
Yes—you can add a little more honey for sweetness, or a splash more lemon juice if you prefer more acidity.
What does the cinnamon topping add?
The light dusting of cinnamon adds warm spice and a subtle aromatic finish that complements the citrus and carrots beautifully.
Conclusion
This Moroccan Carrot Salad with Oranges is a bright, flavorful side dish that combines simple ingredients with exotic flair. With minimal effort and no cooking, it brings together crunchy shredded carrots, juicy orange segments, fragrant orange blossom water, and warm spices for a refreshing and memorable addition to any meal. Whether you’re serving it alongside grilled meats, a vegetarian feast, or simply enjoying it on its own, this salad delivers on taste and texture—and is sure to become a go‑to in your kitchen.
