Moroccan Carrot Raisin Salad Recipe

Introduction

Moroccan Carrot Raisin Salad is a bright and fragrant side dish that combines tender carrots with sweet golden raisins and aromatic spices. This refreshing salad is perfect for adding a touch of North African flavor to any meal.

Ingredients

• 1 lb large carrots
• 2-inch Ceylon cinnamon stick
• 2 tbsp sugar
• 1/8 tsp kosher salt
• 4 tbsp fresh lemon juice
• 1 cup golden raisins (sultanas)
• 2 tbsp orange flower water

Instructions

1. Step 1: Trim and peel the carrots, then halve them lengthwise. Cut out and discard the hard core. Dice the carrots into 1/4-inch pieces. Place the raisins in a small bowl.
2. Step 2: In a small saucepan, combine the carrots, cinnamon stick, sugar, salt, lemon juice, and enough water to cover. Bring to a boil and cook for 8 minutes, or until the carrots are tender. Drain the carrots in a colander set over the bowl with the raisins to allow the raisins to soak in the cooking liquid.
3. Step 3: Once the liquid has cooled, drain the raisins and mix them with the carrots and orange flower water. Pack the mixture into a small bowl or two 2 1/2 to 3-inch rounded molds. Cover with plastic wrap and chill overnight.
4. Step 4: To serve, remove the salad from the mold by inverting it onto a plate.

Tips & Variations

• Use regular raisins if golden raisins are unavailable, though golden raisins add a lighter flavor and color.
• For added texture, sprinkle chopped toasted almonds or pistachios on top before serving.
• If orange flower water is hard to find, substitute with a splash of fresh orange juice for a similar citrus note.

Storage

Store the salad covered in the refrigerator for up to 3 days. The flavors deepen overnight. Serve chilled or at room temperature. The salad is best enjoyed fresh and should be discarded if left out at room temperature for more than 2 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan, containing only plant-based ingredients.

What can I substitute for orange flower water?

If you don’t have orange flower water, you can use a small amount of fresh orange juice or a few drops of orange extract to maintain the citrus aroma.

Moroccan Carrot Raisin Salad Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

A refreshing and aromatic Moroccan Carrot Raisin Salad featuring tender carrots cooked with cinnamon, sugar, and lemon juice, combined with sweet golden raisins and fragrant orange flower water. This salad is a perfect balance of sweet and tangy flavors, ideal as a light side dish or appetizer.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 8 hours 25 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Carrot Preparation

• 1 lb large carrots
• 2-inch Ceylon cinnamon stick
• 2 tbsp sugar
• 1/8 tsp kosher salt
• 4 tbsp fresh lemon juice
• Water, enough to cover carrots

Raisin Mixture

• 1 cup golden raisins (sultanas)
• 2 tbsp orange flower water

Instructions

1. Prepare Carrots: Trim and peel the carrots, then halve them lengthwise. Carefully cut out and discard the hard core from each half. Cut the carrots into 1/4-inch dice. Place the golden raisins in a small bowl to prepare for soaking.
2. Cook Carrots: In a small saucepan, combine the diced carrots, cinnamon stick, sugar, kosher salt, fresh lemon juice, and just enough water to cover the carrots. Bring the mixture to a boil over medium-high heat, then reduce to simmer and cook for about 8 minutes until the carrots are tender.
3. Drain and Soak Raisins: Drain the cooked carrots using a colander set over the bowl containing the raisins. This allows the hot cooking liquid to warm and soften the raisins as they soak. Let the liquid cool down to room temperature.
4. Combine Ingredients: Once the liquid has cooled and the raisins are softened, drain any excess liquid from the raisins. Mix the soaked raisins with the cooked carrots and add the orange flower water, stirring gently to incorporate the fragrant flavor.
5. Chill Salad: Transfer the carrot and raisin mixture into a small bowl or two rounded molds about 2 1/2 to 3 inches in diameter. Cover the container(s) with plastic wrap and refrigerate overnight to allow the flavors to meld and the salad to chill thoroughly.
6. Serve: To serve, remove the salad from the refrigerator. If using molds, invert them onto a serving plate to present the salad attractively. Serve chilled as a light and flavorful side dish.

Notes

• The cinnamon stick used is Ceylon cinnamon, which has a delicate flavor and aroma.
• Orange flower water adds a unique floral note but can be omitted or substituted with rose water if unavailable.
• Ensure carrots are diced uniformly for even cooking.
• The salad is best chilled overnight to enhance flavor integration.
• This recipe is naturally gluten free and vegetarian-friendly.
• Adjust sugar quantity to taste, especially if you prefer a less sweet salad.

Keywords: Moroccan Carrot Salad, Carrot Raisin Salad, Moroccan Side Dish, Carrot Salad with Orange Flower Water, Healthy Moroccan Recipes