Moroccan Carrot Salad with Citrus Dressing

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5 from 9 votes

Moroccan Carrot Salad with Citrus Dressing

This carrot noodle salad is my ultimate go-to. The crunchy carrots, tangy dressing, and satisfying toppings make it a delicious and nutritious meal. It's packed with protein and flavor, making it a versatile option for any occasion.

Prep Time40

Total Time40

Course: Salad, Side Dish

Cuisine: moroccan

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 511kcal

Author: Michelle Cehn

Ingredients

For The Salad

1 cup raw cashews (146 grams)
1 pounds carrots (454 grams)
1 14-ounce can chickpeas, drained, aquafaba reserved (392 grams)
1 cup pomegranate arils (174 grams, about 1 large pomegranate)
½ cup golden raisins (73 grams)
½ cup roasted salted sunflower seeds (67 grams)
¼ cup sesame seeds (36 grams)
½ cup fresh cilantro leaves (8 grams) finely chopped
½ cup fresh mint (46 grams) finely chopped
2 green onions finely chopped

For The Citrus Dressing

¼ cup orange juice (60 ml) fresh or refrigerated
1 tablespoon reserved aquafaba (15 ml)
1 large lime zested and juiced
3 tablespoons red wine vinegar (45 ml)
1½ tablespoons pure maple syrup (23 ml) plus more as needed
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon salt plus more as needed
½ teaspoon black pepper plus more as needed
½ teaspoon ground ginger
½ teaspoon ground cumin
¼ teaspoon cayenne optional
¼ teaspoon ground cinnamon

Instructions

Roast the cashews (optional). Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper and spread the cashews out on it in an even layer. Roast the cashews for 8 to 12 minutes, checking them frequently during the last 5 minutes to make sure they are golden without being burned. Remove the cashews from the oven and set them aside to cool.
Spiralize or julienne the carrots into noodles. Place all of the carrot noodles in a large bowl.
Add the chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint, and green onions to the carrots. Use salad servers or tongs to combine the ingredients. Set the salad aside.
Make the citrus dressing by combining the orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, garlic powder, salt, black pepper, ginger, cumin, cayenne (if using), and cinnamon in a blender. Blend the ingredients until the dressing is completely smooth. Taste the dressing and add more salt, black pepper and maple syrup if desired.
Pour the dressing over the salad and toss to coat everything evenly in the dressing. Cover the salad and place in the fridge for at least 30 minutes prior to serving it.

Video

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Feel free to adjust the amount of cayenne pepper depending on your spice preference.

Adapted from a recipe by Jackie Akerberg from The Clean Vegan.

Nutrition