Moroccan Carrot Raisin Salad Recipe

Introduction

This Moroccan Carrot Raisin Salad is a bright and fragrant side dish that combines tender carrots with sweet golden raisins and aromatic spices. It’s a refreshing, slightly sweet salad perfect for adding a touch of exotic flavor to any meal.

Ingredients

• 1 lb large carrots
• 2-inch Ceylon cinnamon stick
• 2 tbsp sugar
• 1/8 tsp kosher salt
• 4 tbsp fresh lemon juice
• 1 cup golden raisins (sultanas)
• 2 tbsp orange flower water
• Water (enough to cover the carrots)

Instructions

1. Step 1: Trim and peel the carrots. Cut them in half lengthwise and remove the hard core. Then dice the carrots into 1/4-inch pieces. Place the golden raisins in a small bowl.
2. Step 2: In a small saucepan, combine the diced carrots, cinnamon stick, sugar, salt, lemon juice, and enough water to cover the carrots. Bring the mixture to a boil, then cook for about 8 minutes or until the carrots are tender.
3. Step 3: Drain the cooked carrots using a colander set over the bowl with the raisins, allowing the raisins to soak in the hot cooking liquid. Let the liquid cool down completely, then drain the raisins.
4. Step 4: Mix the drained raisins with the cooked carrots and stir in the orange flower water. Pack the mixture into a bowl or small rounded molds (about 2 1/2 to 3 inches in diameter), cover with plastic wrap, and chill overnight.
5. Step 5: To serve, invert the mold onto a plate or simply spoon the salad into a serving dish. Enjoy this fragrant and sweet salad chilled.

Tips & Variations

• For a nuttier texture, add toasted slivered almonds or chopped pistachios before chilling.
• Orange flower water can be substituted with rose water if preferred, for a slightly different aromatic note.
• If you like a little spice, sprinkle a pinch of ground cinnamon or cayenne pepper when serving.

Storage

Store the salad covered in the refrigerator for up to 3 days. The flavors deepen as it sits. Serve chilled or at room temperature. Avoid freezing as it may alter the texture of the carrots and raisins.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad without orange flower water?

Yes, if you don’t have orange flower water, you can omit it or substitute with a mild floral extract like rose water or a small amount of orange zest to maintain a fragrant touch.

Is it necessary to chill the salad overnight?

Chilling overnight allows the flavors to meld and the raisins to plump up nicely, but if you’re short on time, a few hours in the fridge will still produce a tasty salad.

Moroccan Carrot Raisin Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

This Moroccan Carrot Raisin Salad is a vibrant and refreshing side dish featuring tender diced carrots simmered with cinnamon and citrus, then combined with sweet golden raisins and fragrant orange flower water. Chilled overnight, it offers a delightful balance of sweet and tangy flavors perfect for a light appetizer or accompaniment to grilled meats and vegetable dishes.

• Author: Maya
• Prep Time: 15 mins
• Cook Time: 8 mins
• Total Time: 8 hrs 23 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 lb large carrots
• 1 cup golden raisins (sultanas)
• 2-inch Ceylon cinnamon stick
• 2 tbsp sugar
• 1/8 tsp kosher salt
• 4 tbsp fresh lemon juice
• Orange flower water, 2 tbsp

Other

• Water (enough to cover carrots in saucepan)

Instructions

1. Prepare Carrots: Trim and peel the carrots. Cut them in half lengthwise and carefully remove the hard core from the center. Dice the carrots into 1/4-inch pieces. Place the golden raisins in a small bowl to soak later.
2. Cook Carrots: In a small saucepan, combine the diced carrots, cinnamon stick, sugar, kosher salt, fresh lemon juice, and enough water to cover the carrots. Bring the mixture to a boil over medium-high heat and cook for about 8 minutes, or until the carrots are tender but still hold their shape.
3. Drain and Soak Raisins: Drain the carrots using a colander set over the bowl containing the raisins to allow the hot liquid to soak into the raisins. Let the liquid cool completely to soften the raisins thoroughly.
4. Combine Ingredients: Once the soaking liquid is cool, drain the raisins and mix them with the cooked carrots. Add the orange flower water and gently stir to combine all the flavors evenly.
5. Chill: Transfer the carrot and raisin mixture into a bowl large enough to hold it or into 2½ to 3-inch rounded molds. Cover with plastic wrap and chill the salad overnight to allow the flavors to meld.
6. Serve: To serve, invert the mold onto a plate or simply spoon the salad from the bowl. This salad is best enjoyed cold as a bright and fragrant side dish.

Notes

• Removing the hard core from the carrots ensures tenderness and a better texture in the salad.
• The orange flower water adds a unique floral aroma characteristic of Moroccan cuisine; if unavailable, rose water can be used as a substitute.
• Soaking the raisins in the cooking liquid plumps them up and infuses them with citrus and cinnamon flavors.
• This salad is traditionally made ahead to enhance the melding of flavors; avoid serving immediately after cooking.
• Use Ceylon cinnamon for a more delicate and authentic flavor compared to cassia cinnamon.

Keywords: Moroccan carrot salad, raisin carrot salad, orange flower water salad, cinnamon carrot recipe, Moroccan side dish