Vegan Moroccan Spiced Carrot Salad
Total time40 min
Prep time15 min
Cook time25 min
4.9(26)
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Learn more →Ingredients
4 servings
For the carrots
- 1 ½ lb carrots, peeled and cut on the diagonal into ¼-inch slices
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp harissa paste
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp ground cumin
- ¼ tsp salt
For the salad
- ¼ cup golden raisins
- ¼ cup raw almonds, roughly chopped
- ¼ cup fresh cilantro leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sliced carrots with 2 tbsp olive oil, cumin, coriander, turmeric, cinnamon, and 1/4 tsp salt until evenly coated. Spread in a single layer on the prepared baking sheet.
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