There are plenty of carrot salads in Russian cuisine, and we decided to try the Moroccan version.
This salad is seasoned with orange juice, a handful of raisins, caraway seeds and other spices. It turns out a spicy taste, quite sweet. Such a salad is not suitable as a side dish for meat, but as an independent dish, it is perfect.
- 600 g carrots
- handful of golden raisins
- 5-6 stalks of mint, finely chopped
- 2 tablespoons of argan oil (can be replaced with another vegetable)
- The juice half a lemon
- 2 tablespoons of orange juice
- 0.5 sliced orange
- 1 tablespoon of liquid honey
- a pinch of salt
- 1 teaspoon of caraway seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon sesame seeds
Peel and grate the carrots. It’s best if you can rub it with long, thin strips – just like Korean carrots. To do this, you can use a special grater or use a peeler with a ribbed blade, which is released for the zest of lemons and oranges.
Heat the cumin in a skillet for 1-2 minutes, immediately after that remove from heat. Caraway seeds burn very easily, so it is better to pour it from the pan into another container.
With a whisk, mix and whisk oil, orange juice, honey, lemon juice, salt, cinnamon and ginger. Pour the carrots with this mixture, add the raisins and chopped mint, mix.
Let the salad stand for 30-60 minutes. Put in a dish, sprinkle with sesame seeds and garnish with orange slices.