Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: /recipe-finder/condiments-etc/ras-el-hanout. I use this one: North African Ras El Hanout Spice Mix. Ingredients:
6 -8 carrots, grated (i used standard orange, indigo and yellow carrots) |
1/4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes) |
3 large dates, chopped small (i used a combo of medjool and deglet noor dates) |
lettuce leaf |
1 lemon, juice and zest of |
1 -2 tablespoon honey (local honey is best! i had to warm the honey a little to make it easier to whisk.) |
2 tablespoons extra virgin olive oil |
1 -2 teaspoon orange flower water, to taste |
1 teaspoon ras el hanout spice mix |
1/4 cup greek style plain yogurt |
3 -4 tablespoons fresh mint, minced (save a few leaves for garnish) |
Directions:
1. Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
2. Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
3. Serve immediately or cover and chill.
4. Garnish with a few sliced almonds and fresh mint leaves before serving.
5. If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
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