See that beautiful orange creation in the middle of the plate above? That’s the cool and delicious Moroccan Carrot Salad we serve at Kardia Cafe, located in our brand new, state-of-the-art NC Heart and Vascular Hospital.
It’s bright and tangy and takes you on a flavor journey with twists and turns. And now you can make it at home! Go ahead! Impress your loved ones with this winning side dish.
Dressing:
| Extra Virgin Olive Oil | 1/4 cup |
| Lemon Zest | 1 tsp |
| Fresh Lemon Juice | 2 Tbsp |
| White Vinegar | 2 Tbsp |
| Fresh Orange Juice | 1/4 cup |
| Honey | 3 Tbsp |
| Coarse Kosher Salt | 3/4 tsp |
| Cumin | 1 tsp |
| Ground Ginger | 1/2 tsp |
| Cinnamon | 1/2 tsp |
| Allspice | 1/4 tsp |
| Cayenne Pepper | 1/4 tsp |
Salad:
| Carrots, shredded | 1 lb |
| Raisins | 1/3 cup |
| Almonds, slivered | 1/2 cup |
| Mint, fresh | 1/4 cup |
| Cilantro, fresh | 1/4 cup |
| Garbanzo Beans | 2 cups |
| Shallots, fresh minced | 2 Tbsp |
| Garlic | 1 peeled clove |
Method:
For the dressing: Whisk all the ingredients together. Notice the olfactory sensations that derive from the interplay of ginger and lemon, vinegar and cinnamon, and cumin and orange. Enjoy being in the present moment with these aromas.
For the salad: Toast the almonds. Chop the herbs. Rinse the garbanzos. Mince the shallot and garlic. Mix the salad ingredients together. Dream of your best life and realize it’s the one you’re living.
Mix the salad and dressing together in a large bowl.
Let your Moroccan Carrot Salad sit for about 30 minutes prior to serving.