Ingredients for Moroccan Carrot Salad With Dates And Yogurt Vegan Friendly
- 1 pound carrots, grated
- Sliced Almonds
- 1/2 cup pitted Medjool dates, chopped
- Lettuce Leaf
- Lemon, Juice And Zest Of
- Optional: Maple syrup or agave nectar to taste (if needed)
- Extra Virgin Olive Oil
- Orange Flower Water
- Ras El Hanout Spice Mix
- 1/4 cup vegan yogurt (or dairy-free alternative)
- Of Fresh Mint
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How to Make Moroccan Carrot Salad With Dates And Yogurt Vegan Friendly
- Grate 1 pound of carrots and place them in a large bowl.
- Add 1/2 cup pitted and chopped Medjool dates and 1/4 cup slivered almonds (reserve a tablespoon for garnish).
- In a small bowl, whisk together 1/4 cup vegan yogurt (or your preferred dairy-free alternative), 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and a pinch of black pepper.
- Taste the dressing and adjust seasonings as needed. Add more lemon juice for extra tang or a touch of maple syrup for extra sweetness.
- Pour the dressing over the grated carrots and date mixture.
- Gently stir to combine.
- Serve immediately or cover and chill for later. Chilling enhances the flavors.
- Garnish with the reserved tablespoon of sliced almonds and fresh mint leaves before serving.
- For an extra presentation, serve the salad over a bed of butter lettuce or your favorite greens.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
7g
Carbs
6g
