Moroccan Spiced Carrot Slaw
Crunchy shredded carrots tossed with dried fruit, toasted almonds, and a warmly spiced citrus dressing. This no-cook vegan salad is vibrant, tangy, and perfect for trail or picnic.
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.
Notes
Great as a make-ahead; dressing can be mixed at home. Use pre-shredded carrots to save time. Travels well for backpacking or day hikes.