Moroccan Carrot and Orange Salad with Cumin Dressing

Introduction

Indulge in a refreshing and flavorful Moroccan Carrot and Orange Salad with Cumin Dressing, a delectable combination of sweet and savory. This vibrant salad, adorned with aromatic spices and vibrant colors, is a delightful side dish or appetizer that will tantalize your taste buds. Its simplicity and freshness make it a breeze to prepare, offering a nutritious and appetizing addition to your culinary repertoire.

Ingredients

To embark on this culinary adventure, you will require the following fresh and aromatic ingredients:

• 6-8 carrots, peeled and cut into matchsticks
• 1 orange, peeled and cut into segments
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint

For the Cumin Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. Prepare the Salad: In a large bowl, combine the carrots, orange segments, red onion, cilantro, and mint. Toss well to mix.

2. Make the Cumin Dressing: In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper.

3. Dress the Salad: Drizzle the cumin dressing over the salad and toss gently to coat.

4. Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Tips

• For a sweeter salad, use ripe oranges.
• If you don't have fresh cilantro and mint, you can substitute 1 teaspoon of dried cilantro and 1 teaspoon of dried mint.
• To add a bit of crunch, top the salad with toasted almonds or walnuts.
• This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for a few hours or overnight.

FAQ

Q: Can I use other citrus fruits in this salad?
A: Yes, you can substitute grapefruit or tangerines for oranges.

Q: Is this salad suitable for vegans?
A: Yes, this salad is vegan as long as you use honey instead of honey.

Q: How long will this salad keep in the refrigerator?
A: This salad will keep in the refrigerator for up to 3 days.