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Carrot Cashew Moroccan-Inspired Salad

morroccan carrot salad with cashews


“Who’s gonna work for the working man…
for the working man”

Sometimes life is just too stressful and busy, and days are just too long. Most of us work really hard – some of us work all day – and coming home after a long day at work and having to think about dinner and about next day’s breakfast and lunch can be a real challenge.

So “Who’s gonna work for the working man?” Well, let me tell you: This recipe will!

You must be thinking: “But a salad??! Is she serious?”. Yes, a gorgeous and healthy Moroccan inspired carrot salad that is one of my all-time favourite salads. I know that those beautiful summer days are gone for good and I know I should be sharing comforting recipe ideas with you …. And you say “But it’s cold and I am tired I want something warm!” …. Oh well, I have an addiction and I can’t seem to be able to resist a beautiful and colourful salad just like this one… I can’t get enough of fresh, light and easy salads. And this flavourful salad highlights a lovely veggie that is normally relegated to a supportive roll.

So, If you are really exhausted and don’t wanna spend too much time in the kitchen? Let me tell you – this salad is the perfect option for a quick and light meal. It won’t take more than 10 minutes to prepare and you’ll have enough time to cuddle your pets, or vegetate on the sofa and read a good book.

Comforting enough? Believe me it’s an amazingly easy salad, which works perfectly as weeknight dinner or a lunch and it will keep for at least 3 days in the fridge (it gets better every day).

However, if you’de rather serve this delicious salad as a side dish, why not pairing it with this super high-protein and yummy tofu and quinoa croquettes? For the full recipe, click here.

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Carrot Cashew Morrocan Salad
Serves 4
A delicious Morocan-inspired light, fresh and healthy carrot salad with crunchy cashews and orange marinade.
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Prep Time
15 min
Prep Time
15 min
  1. - 450g large carrots, spiralised
  2. - 1/4 cup cashews
  3. For the marinade
  4. - 2 Tbsp freshly squeezed orange juice
  5. - 1 Tbps freshly squeezed lemon juice
  6. - 2 Tbsp extra virgin olive oil
  7. - 1/2 Tbsp ground cumin
  8. - 1 Tsp sweet paprika
  9. - 1/2 Tbsp ground cinamon
  10. - 1 Tsp brown moscovado sugar
  11. - 1 preserved lemon, cut in half, pith and pulp removed and skin finely chopped
  12. - 2 Tbsp chopped mint
  13. - Pinch of sea salt and freshly ground black pepper
To garnish
  1. - Mint leaves, chopped
  2. - Black olives, pitted
  3. - Raddish, spiralised
  1. - Start by mixing all the marinade ingredients on a small bowl.
  2. - In a large salad bowl, mix together carrots and cashews and gently toss together with marinade. Cover and let marinate in the refrigerator for at least 15 minutes or up to 2 days to allow the flavors to meld and permeate the carrots.
  3. - Served chilled or at room temperature with the suggested garnish.
  1. For a fancier presentation, serve raw carrot salad, in quartered avocados or on a bed of lettuce leaves, garnished with a spring of mint.
Comidamor https://www.comidamor.co.uk/

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