Moroccan Carrot Salad from Marrakesh

Getting to Marrakech from Provence is an easy two and a half (2.5) hour flight. The Pitcher & Powell program includes two daily yoga classes, a cooking class every afternoon, a guided tour of the Medina, a visit to the famous Jardins Majorelle and the Yves St Laurent museum. The itinerary allows time for exploring, shopping in the souks, and indulging a hamman experience.

One of the recipes that we made in the first cooking class was this easy carrot salad.

Read more about this P&P culinary adventure and enjoy the photos.

Pitcher&Powell Moroccan carrot cooking video 325 2020 from tashapowell on Vimeo.

Enjoy the flavours of Morocco!

Moroccan Carrot Salad

Easy to make and a delicious side dish with roasted meat or fish. Also, perfect for a picnic or just because.

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Prep Time 15 mins

Total Time 15 mins

Course Salad

Cuisine North African

Servings 6 people

Ingredients

  

1x2x3x

• 2 1/4 lbs (1 kg) Carrots
• 6 oz (170g) Golden Raisins
• 4 oz (113g) Almond Slivers
• 1 1/4 tsp Salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp Ground Ginger
• 1 tbsp Sugar
• 1 tbsp Orange Flower Water or juice of fresh orange
• 2 tbsp Argan Oil or olive oil or walnut oil

Instructions

 

• Finely grate the carrots with food processor or grater.
• Mix together first: ground cinnamon, ground ginger, sugar (all dry ingredients) and pour on top of carrots.
• Then add raisins, almonds, orange flower water and toss with argon or olive oil.
• Serve the salad cold or room temperature.

Notes

*Or substitute almonds with 4 oz of roasted garbanzo beans or pistachio nuts

Keyword Almonds, Carrots, Salad

Tried this recipe?Let us know how it was!