Skip the stove entirely, or warm a small dry skillet for a quick nut toast while you’re setting up camp. Moroccan Spiced Carrot Slaw is built for those meals when the wind won’t cooperate, the firewood’s damp, or you’re eating at the trailhead with one hand on a map.
Shredded carrots stay crisp through a long drive and don’t mind being packed under ice, so the salad holds up without turning soggy. A bright citrus dressing with warm spices clings to the shreds and tastes even better after it sits for a bit. Dried fruit adds little sweet bites, and toasted almonds bring a hearty crunch that makes the whole bowl feel more like a proper side than an afterthought.
Toss everything in one container, snap on the lid, and let it ride in the cooler until you’re ready to eat. It’s a handy make-ahead option for veggie burgers, kebabs, or anything coming off the grate, and it keeps cleanup simple when water is limited.
Moroccan Spiced Carrot Slaw
Equipment
- Mixing bowl
- grater
- Spoon
Ingredients
- 2 cups carrots shredded
- 1/4 cup golden raisins
- 1/4 cup sliced almonds toasted
- 2 tablespoons fresh parsley chopped
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Combine olive oil, orange juice, lemon juice, cumin, cinnamon, and salt in a bowl to make dressing.
- Add shredded carrots, raisins, almonds, and parsley. Toss to coat evenly.
- Let stand 5 minutes for flavors to meld. Serve chilled or at room temperature.
- Optional: Toast almonds in a dry pan over camp stove for extra crunch.