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Moroccan Carrot Salad With Citrus Turmeric Dressing

Revitalize Your Meals: Moroccan Carrot Salad With Citrus Turmeric Dressing

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This Moroccan Carrot Salad with Citrus Turmeric Dressing is a vibrant and nutritious vegan dish that combines fresh ingredients and zesty flavors.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Salads
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Raw Cashews Substitute with walnuts or almonds if desired.
  • 4 cups Carrots Spiralized into 'noodles'.
  • 1 can Chickpeas Drain and rinse.
  • 1 cup Pomegranate Arils Substitute with diced apples or grapes.
  • 1/2 cup Golden Raisins Regular raisins or dried cranberries can be used.
  • 1/2 cup Roasted Salted Sunflower Seeds Substitute with pepitas if unavailable.
  • 2 tablespoons Sesame Seeds Can replace with hemp seeds.
  • 1/2 cup Fresh Cilantro Leaves Substitute with parsley if desired.
  • 1/4 cup Fresh Mint Can replace with basil.
  • 2 stems Green Onions Use only green parts.
For the Dressing
  • 1/2 cup Fresh Orange Juice Bottled juice can be used if fresh is unavailable.
  • 1/4 cup Aquafaba Reserved from drained chickpeas.
  • 2 tablespoons Lime Zest Can substitute lemon.
  • 2 tablespoons Lime Juice Can substitute lemon.
  • 3 tablespoons Red Wine Vinegar Apple cider vinegar can be used.
  • 1 tablespoon Pure Maple Syrup Can substitute with agave nectar.
  • 1 teaspoon Ground Turmeric Curry powder can be used for a spicier kick.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1/2 teaspoon Ground Ginger Fresh ginger root can be used.
  • 1/2 teaspoon Ground Cumin Can use coriander.
  • 1/4 teaspoon Garlic Powder Substitute with minced fresh garlic.
  • 1/4 teaspoon Cayenne Omit if less spicy flavor is preferred.
  • 1/4 teaspoon Ground Cinnamon

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • blender
  • Large mixing bowl
  • Vegetable peeler
  • Spiralizer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Spread the raw cashews evenly on the baking sheet and roast for 8-12 minutes until golden and fragrant.
  3. Using a vegetable peeler or spiralizer, julienne the carrots into noodle-like strands and transfer to a large mixing bowl.
  4. Add the rinsed chickpeas, cooled roasted cashews, pomegranate arils, golden raisins, sunflower seeds, sesame seeds, cilantro, mint, and green onions to the bowl. Toss gently to combine.
  5. In a blender, combine fresh orange juice, aquafaba, lime zest, lime juice, red wine vinegar, pure maple syrup, and ground turmeric. Season with salt, black pepper, ground ginger, ground cumin, garlic powder, cayenne, and ground cinnamon. Blend until smooth and creamy.
  6. Pour the dressing over the salad and mix gently to coat each ingredient.
  7. Cover and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

The flavors develop further as the salad chills; enjoy it cold for maximum freshness.

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