Happy Hump Day! I find that weeks leading up to a long holiday weekend always go the sloooooowest. Anyone else?
I took a poll on Instagram and asked what kinds of recipes everyone would like to see, and Matt’s cousin Lorraine replied with “carrot salad.” I’m almost positive she was thinking of my Mother in Law’s addictive carrot salad she makes at Easter time- it’s mixed with canned tomato soup and I find myself craving it all the time. I hear you, Lorraine. Her idea got me thinking, and I decided to take a new spin on carrot salad.
A raw carrot salad? I know, sounds unexciting. But, let me tell you- this is the most flavorful, colorful salad I’ve made! It’s full of crunch and all my favorite flavors mixed into one bowl. I started with some beautiful rainbow carrots from the organic food co op we have in town. How pretty are these? I knew they would make a beautiful salad.
Speaking of carrots, Lorraine and her sister Meredith co-own a farm stand in Central Illinois that produces amazing fruits, vegetables, and gorgeous floral arrangements! Check them out on Facebook and pay them a visit.
Could you use regular orange carrots? Sure! They taste the same, and you’ll still have a colorful salad.
Blue loves carrots, and was begging by my feet as I shredded them for the salad. He has no shame.
To shred the carrots, I used a Kitchen Aid attachment for a larger grated result. You could use a food processor grating attachment, a manual box grater, or save time and bought bagged grated or julienned carrots! You can find them in the salad aisle of most grocery stores. If you grate your own carrots, adding a little squeeze of lemon juice while you prepare the rest of the ingredients ensures they won’t brown as they sit out.
Next, I added some of my favorite flavors- cilantro, golden raisins, some toasted hazelnuts, and a tahini vinaigrette with bright lemon juice and warm cumin notes.
Moroccan Carrot Salad
Prep time: 15 mins Cook time: 0 minutes Total time: 15 minutes
Makes 4-6 servings
For the salad:
1 lb carrots, shredded (about 4 large carrots)
Squeeze of lemon juice
1/2 C raw hazelnuts
1/3 C golden raisins
1/3 C cilantro, washed and chopped
For the vinaigrette:
Juice from 1 lemon
1 clove garlic, minced
2 T tahini
1/3 C extra virgin olive oil
1/2 t cumin
1 T apple cider vinegar
1 T honey
Salt & pepper
Shred carrots and set aside in large bowl, squeezing a little fresh lemon juice over them to keep them from browning.
To toast and remove skins from hazelnuts, heat an ungreased pan over medium/low heat and add hazelnuts, shaking every minute or so to toast them evenly. When hazelnuts become fragrant, after about 10 minutes, pour onto clean kitchen towel and wrap them up. Let sit for a few minutes, then gently massage them to remove skins. Give them a rough chop and set aside.
Meanwhile, whisk together ingredients for vinaigrette and set aside.
Add hazelnuts, golden raisins and cilantro to bowl of carrots and toss to combine. Top with prepared vinaigrette, give it a toss, and serve immediately. Enjoy!
Store in airtight container in refrigerator for up to 3 days.