Moroccan · Salad
Moroccan Carrot & Orange Salad (Raw, Orange-Blossom)
This raw carrot and orange salad is the fresh, sweet cousin of Morocco's cooked carrot salads — grated carrots tossed with fresh orange juice, a whisper of orange-blossom water, cinnamon and sugar into a light, fragrant slaw. Bright and refreshing, it balances a heavy couscous or grilled meats and takes only minutes to make.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g carrots, peeled and coarsely grated
- Juice of 2 oranges
- 1 tbsp lemon juice
- 1 tbsp orange-blossom water
- 1 tbsp sugar or honey, to taste
- 1/2 tsp ground cinnamon
- Handful of raisins, soaked (optional)
- A few mint leaves and toasted almonds, to finish (optional)
Method
- 1
Grate the carrots
Peel and coarsely grate the carrots into a bowl. Use the large holes of a box grater for a light, fluffy texture.
- 2
Make the dressing
Whisk the orange juice, lemon juice, orange-blossom water, sugar or honey and cinnamon together until dissolved.
- 3
Dress and rest
Pour the dressing over the carrots, add the soaked raisins if using, and toss well. Chill at least 20 minutes so the carrots soften slightly and drink in the citrus and cinnamon.
- 4
Serve
Just before serving, scatter with mint and toasted almonds. Serve cold as a refreshing side.
Chef's tips
- Coarsely grate rather than finely shred so the salad stays light and doesn't turn watery.
- Let it rest before serving; the carrots need time to absorb the orange and orange-blossom dressing.
- Balance the sweetness with the lemon juice so it tastes fresh rather than sugary.
Frequently asked questions
How is this different from the cooked Moroccan carrot salad?
The cooked version simmers carrots and dresses them warm with a savoury cumin-garlic-paprika dressing. This raw version keeps the carrots crisp and grated, dressed with sweet, fragrant orange juice, cinnamon and orange-blossom water — a dessert-leaning, refreshing salad rather than a savoury one.
Can I make it ahead?
Yes, a few hours ahead is ideal, as resting lets the carrots soften and take on the dressing. Add the mint and almonds only just before serving so they stay fresh and crisp.