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A practical Moroccan-inspired carrot salad combining crisp shredded carrots, sweet Medjool dates, fresh herbs, toasted nuts, and a bright citrus dressing with warm spices. It can be prepared ahead and served chilled or at room temperature.

Ingredients

  • 1 pound carrots, about 5 medium, peeled and coarsely shredded
  • 6 Medjool dates, pitted and chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup toasted sliced almonds or chopped pistachios
  • 1 tablespoon sesame seeds, optional
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sweet or smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper or red pepper flakes, optional

Instructions

  1. Peel and coarsely shred the carrots using a box grater or food processor. Place them in a large mixing bowl.
  2. Pit the Medjool dates, chop them into small pieces, and add them to the carrots.
  3. In a small bowl or jar, combine the olive oil, lemon juice, orange juice, honey, cumin, cinnamon, coriander, paprika, salt, black pepper, and optional cayenne. Whisk or shake until well combined.
  4. Pour the dressing over the carrots and dates. Toss thoroughly until evenly coated.
  5. Add the parsley and cilantro and toss again.
  6. Cover and let the salad rest for 15–30 minutes at room temperature, or refrigerate if preparing it further in advance.
  7. Just before serving, toss the salad again and taste. Add a small squeeze of lemon juice or additional salt if needed.
  8. Fold in most of the toasted almonds or pistachios. Transfer to a serving dish and garnish with the remaining nuts, additional herbs, and optional sesame seeds.

Notes

  • A food processor with a shredding disc makes preparing 1 pound of carrots especially quick.
  • To prevent chopped dates from sticking together, separate the pieces with your fingers as you add them to the carrots.
  • For the best make-ahead texture, prepare the dressed carrot mixture up to 1 day ahead but refrigerate the toasted nuts separately and add them just before serving.
  • For a heartier salad, add 1 drained and rinsed 15-ounce can of chickpeas.
  • For a creamy variation, add 1/2 cup crumbled feta or goat cheese immediately before serving.
  • For a vegan version, replace the honey with 2 teaspoons maple syrup and omit dairy cheese.
  • For additional heat, whisk 1–2 teaspoons harissa into the dressing.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Serve chilled or allow to stand at room temperature for about 15 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/moroccan-carrot-salad-with-dates/