I’m always looking for new ways to consume raw veggies and this carrot salad recipe is a tasty way to do just that! When I’m grocery shopping, I always reach for organic rainbow carrots to add pops of color to my salad.
When we do consume veggies, we often forget how we can overcook them to the point where they lose most of their nutritional density. Raw carrots are loaded with antioxidants, most prominently beta-carotene, but also lycopene, lutein, zeaxanthin. These potent antioxidants support immune and the eye health, while also combating inflammation. Two lesser-known benefits of consuming carrots are supporting oral hygiene and cognitive function. Antibacterial minerals clean the mouth for healthy teeth and gums and the antioxidants contribute to lowering oxidative stress in the brain.
The citrusy and smoky dressing provides great depth of flavor. Simply julienne your carrots and generously drizzle the dressing over them.
Top with chopped cilantro for added freshness.
Enjoy cold or at room temperature for a refreshing meal or appetizer.
Moroccan Carrot Salad with Chermoula Dressing
- 2 cloves fresh garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili flakes
- 1 tsp sweet paprika
- 1/2 tsp sea salt
- 1/3 cup extra virgin olive oil
- 1/2 tsp finely grated lemon zest
- 1/3 cup 1 cup (packed) cilantro
- 1/3 cup lemon juice
- 3-4 Carrots (medium sized, julienned)
- Cut, peel and julienne the carrots.
- In a small mixing bowl, mix all your spices, herbs, lemon juice and oil together.
- Pour over the carrots and mix well. Enjoy!