Moroccan Carrot Salad with Orange Blossom Water, Pistachios, and Fresh Herbs
Introduction
Indulge in the vibrant flavors of Morocco with our tantalizing Carrot Salad, a symphony of textures and aromas that will delight your senses. This authentic recipe, infused with the delicate essence of orange blossom water and the nutty crunch of pistachios, is a culinary masterpiece that will transport you to the bustling souks of Marrakech.
Ingredients
- 1 lb carrots, peeled and thinly sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped pistachios
- 1 tbsp orange blossom water
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Steps
- Whisk together the orange blossom water, olive oil, cumin, salt, and pepper in a large bowl.
- Add the sliced carrots, parsley, cilantro, mint, and pistachios to the bowl and toss to coat.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to blend.
- Serve chilled and enjoy.
Tips
- For a sweeter salad, add a drizzle of honey or agave syrup to the dressing.
- If you can't find orange blossom water, you can substitute rose water or orange zest.
- For a crunchier salad, roast the pistachios in a skillet over medium heat until fragrant and golden brown.
- This salad can be made ahead of time and kept in the refrigerator for up to 3 days.
FAQ
- What makes this recipe authentically Moroccan?
- This salad features the use of orange blossom water, a key ingredient in many Moroccan desserts and salads, which infuses the dish with its delicate floral aroma.
- Can this salad be served warm or cold?
- This salad is traditionally served chilled, as the cold temperature allows the flavors to blend and intensify.
- What other ingredients can I add to this salad?
- You can add dried cranberries, pomegranate seeds, or toasted almonds to the salad for additional sweetness and texture.
