Moroccan Raw Carrot Salad

Cook time 15 mins
Servings 4


2 carrots, grated
1/3 cup pistachios
1/3 cup raisins
½ bunch of mint, picked
1 clove garlic, finely chopped
1 tsp. Dijon mustard
½ tsp. cumin powder
Pinch of cinnamon
Juice ½ and zest of an orange
3 tbs. olive oil
Salt and pepper

Moroccan Raw Carrot Salad


To make the vinaigrette, combine garlic, mustard, cumin, cinnamon and orange juice.

Slowly add the oil until well combined. Season with salt and pepper.

In a large bowl toss the grated carrots with orange zest, pistachios, raisins and mint and dress with the vinaigrette.