Moroccan Carrot Salad
Crunchy Moroccan carrot salad with rose water, almonds, and sultanas. Tips for shredding, make-ahead, swaps, and storage.
This crunchy, healthy salad provides a counterpoint to grilled fare, especially chicken or fish. The rose water gives the dish a beautiful and exotic bouquet.
Submitted by: Michael from Scotch Plains, NJ
Yield: 8 servings
- Bright, crunchy salad of shredded carrots, sultanas, toasted almonds and a lemon-rose dressing.
- Use a food processor shredding disk for fastest prep; soak sultanas briefly to plump them.
- Make ahead: refrigerate at least 1 hour to marinate; keeps 2–3 days covered.
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Preparation Instructions:
Place the raisins in a pyrex cup or coffee mug. Add water to cover and microwave 2 min. Let raisins plump while you prepare the rest of the salad.
Scrub, zest, and juice the lemons. Blend the lemon juice, lemon zest, honey, oil, rose water, and cinnamon. Season dressing to taste with salt and pepper.
Load the baby carrots lengthwise into the feed tube of the food processor with the shredding disk in place, and shred in batches.
Drain the raisins, and combine in a bowl with the shredded carrots, almonds, and dressing, and toss. Cover and place in the refrigerator for at least one hour to marinate before serving.
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More About This Recipe
A food processor with shredding disk is necessary to shred the baby carrots easily. Alternately, you could substitute large carrots and hand-grate them on the large holes of a box grater, but the carrots must be fresh and sweet, not mealy. Salad will keep 2-3 days, covered in refrigerator.
Frequently Asked Questions
Can I use regular carrots instead of baby carrots?
Yes. Peel and grate large carrots on the coarse side of a box grater or use the shredding disk in a food processor. Pick fresh, firm carrots so they shred crisp rather than mealy.
What can I substitute for rose water?
If you do not have rose water, use a small splash of orange blossom water or add extra lemon zest and a touch more honey. Use rose water sparingly because its flavor is strong.
How do I toast sliced almonds?
Oven method: spread almonds on a baking sheet and toast at 350 F for 5 to 8 minutes, stirring once, until light golden. Stovetop method: heat a dry skillet over medium and shake the nuts until fragrant. Let cool before adding to the salad.
Can I make this salad ahead and how long will it keep?
Yes. Toss and refrigerate for at least one hour to let flavors meld. Stored in a covered container, the salad stays good for 2 to 3 days. For best crunch, add extra almonds right before serving if needed.
How can I make the recipe vegan or nut free?
To make it vegan, replace honey with maple syrup or agave. For a nut-free version, swap almonds for toasted sunflower or pumpkin seeds, or omit nuts and add extra sultanas for texture.
How do I quickly plump the sultanas if I do not want to use a microwave?
Cover sultanas with hot or boiling water and let them sit 5 to 10 minutes, then drain. You can also soak them in warm tea for extra flavor.
How do I balance the sweet, tart, and floral flavors?
Taste the dressing before mixing. Add a little more honey or sultanas to increase sweetness, more lemon juice for brightness, and a tiny extra splash of rose water for floral notes. Finish with salt and pepper to lift the flavors.
Can I use regular carrots instead of baby carrots?
Yes. Peel and grate large carrots on the coarse side of a box grater or use the shredding disk in a food processor. Pick fresh, firm carrots so they shred crisp rather than mealy.
What can I substitute for rose water?
If you do not have rose water, use a small splash of orange blossom water or add extra lemon zest and a touch more honey. Use rose water sparingly because its flavor is strong.
How do I toast sliced almonds?
Oven method: spread almonds on a baking sheet and toast at 350 F for 5 to 8 minutes, stirring once, until light golden. Stovetop method: heat a dry skillet over medium and shake the nuts until fragrant. Let cool before adding to the salad.
Can I make this salad ahead and how long will it keep?
Yes. Toss and refrigerate for at least one hour to let flavors meld. Stored in a covered container, the salad stays good for 2 to 3 days. For best crunch, add extra almonds right before serving if needed.
How can I make the recipe vegan or nut free?
To make it vegan, replace honey with maple syrup or agave. For a nut-free version, swap almonds for toasted sunflower or pumpkin seeds, or omit nuts and add extra sultanas for texture.
How do I quickly plump the sultanas if I do not want to use a microwave?
Cover sultanas with hot or boiling water and let them sit 5 to 10 minutes, then drain. You can also soak them in warm tea for extra flavor.
How do I balance the sweet, tart, and floral flavors?
Taste the dressing before mixing. Add a little more honey or sultanas to increase sweetness, more lemon juice for brightness, and a tiny extra splash of rose water for floral notes. Finish with salt and pepper to lift the flavors.
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