Description
This Moroccan Carrot Raisin Salad is a refreshing, lightly sweetened dish featuring tender carrots simmered in a citrus-cinnamon syrup with golden raisins. A perfect healthy recipe for meal prep, it’s best served chilled and makes a flavorful side for any meal.
Ingredients
Units
Scale
- 1 lb large carrots
- 2-inch Ceylon cinnamon stick
- 2 tbsp sugar
- 1/8 tsp kosher salt
- 4 tbsp fresh lemon juice
- 1 cup golden raisins (sultanas)
- 2 tbsp orange flower water
Instructions
- Trim and peel the carrots. Halve them lengthwise and remove the hard core. Cut into ¼-inch dice.
- Place the raisins in a small bowl.
- In a saucepan, combine the carrots, cinnamon stick, sugar, salt, lemon juice, and enough water to cover. Bring to a boil and cook for 8 minutes until tender.
- Drain the carrots, reserving the liquid. Pour the warm liquid over the raisins and let them soak.
- Once the liquid has cooled, drain the raisins and mix them with the carrots and orange flower water.
- Pack the mixture into a small bowl or individual molds (2 ½ – 3 inches round). Cover with plastic wrap and refrigerate overnight.
- To serve, invert onto a plate and enjoy chilled.
Notes
- Make-Ahead Friendly: This salad is best when chilled overnight to allow flavors to meld.
- Serving Suggestion: Pair with grilled meats or tagines for a traditional Moroccan experience.
- Substitutions: Orange zest can be used if orange flower water is unavailable.
Nutrition
- Serving Size: 1 plate
- Calories: 160 kcal
- Sugar: 28g
- Sodium: 80mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg