Shredded carrots, oranges and nuts softly kissed with orange blossom water, orange and lemon juice and mint.
We are back from our magical days of a long Disney vacation, still reeling under the magic of pixie dust and the holiday light, the splendid castle and the fireworks. Disney World is just spectacular during the holidays – a wonderland in the true sense. We have been there many times, but never during this time of the year. It is so beautiful that it feels like a dream. The girls are going over their precious autographs and pictures and memories of the princess and fairy hugs and sweet talks. I hope and wish that this magic and innocence lasts for ever!
Another year… Happy New Year folks ! Wishing you all a fabulous and prosperous 2010 ! We had a fantastic year end time with family. I have stayed away from my blog, the blog world, emails and laptop for the longest time in a year. Hopefully I can come back with some energy now.
While it was great staying away from home, not having to go through the mundane chores of dishes and laundry, it was not that much fun eating out all these time. We spent least amount of time for food, lived on quick sandwiches, fruits and trail mixes; we did started craving a bit of home cooked comfort meal at the end of it all. Dal, rice and this simple but very flavorful carrot salad is what we had right when we got back.
This is my interpretation of Shlata Chizo, the classic Moroccan Carrot Salad. I have left the carrot uncooked, added some tangerines, nuts and raisins. Adjust the amount of dressing as per your taste. We like our dressing with a slight hint, just for mild flavors not an overload, so I have used a bare minimum quantity here. Turn the ordinary into an exotic accompaniment – a very refreshing and colorful side/salad.
Moroccan Carrot and Orange Salad
- 5 Big Carrots, grated
- 3/4 Cup Golden Raisins
- 1/3 Cup Almonds/Pine nuts, lightly toasted
- 3 Clementines/Oranges, Peeled and segments halved
- 2 Tablespoons Extra-Virgin Olive Oil
- 2 Tablespoon Orange Juice
- 1 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Agave Nectar (or Honey for non vegan version)
- Fresh Mint Leaves
- 1/2 Teaspoons Cumin Seeds, crushed
- 1 Teaspoon Paprika
- Pinch of Salt
- 1 Tablespoon Orange Blossom Water
Soak the raisins in hot water for 30 minutes, then drain.
Peel the carrots and grate/shred them. Mix the carrots, oranges, nuts, raisins and mint leaves in a bowl.
Combine Orange blossom water, lemon juice, orange juice, agave nectar, olive oil, salt, paprika and cumin and whisk well.
Combine the dressing with the carrots, oranges and other ingredients in the bowl. Cover, and refrigerate for half hour or more to allow the salad to macerate.
Serve in bowls along with the juice.
Very flavorful; mint, and the orange blossom water does the trick here.
Serve as a salad, side or even as a starter with light breads.
The slightly sweet, tangy and aromatic vinaigrette dresses the carrots real pretty. This salad would work as a perfect side with grilled/roasted dishes. It can be made ahead which makes it work wonders for parties. Meeta’s Mingle is hosted by Sudeshna of Cook like a Bong. The theme is Winter Vegetables. The Carrot salad is being sent to the mingle.