Today’s recipe is rather odd. It’s at the same time a salad, a dessert or a juice. Yes indeed, it all depends how much orange juice you add and how you will present it.
Moroccan carrot and orange salad is healthy, refreshing and dead easy to make. Same goes for the other “déclinaisons”. It keeps well in the fridge for a few hours.
In the past, I used to drink this juice on a daily basis and my skin was glowing. Besides, they say carrots are good for your eyes..Now that i’m in the country of oranges, I’m planning to go back to my habits, for the time I’ll be here..
Moroccan carrot and orange salad
For an authentic flavour, you need orange blossom water (not extract, not rose water) and cinnamon powder.
Adjust per serving
Prep: 10 min – Chilling: minimum 30 min.
Sweet carrots, peeled
Count about 1 tbsp of orange blossom water per serving
Count about 1 tsp of cinnamon powder per serving
Sugar or sweetener to taste (optional)
Peel the carrots and grate them very finely (even more than in the picture). Juice the oranges.
Carrot and orange salad or dessert: In this case, you will need more grated carrots than the quantity of juice because it should be a bit on the thick side. Some folks cut oranges instead of juicing them. It’s also possible.
Carrot and orange juice: you will obviously need more liquid, so you should add more orange juice. You may as well blend the carrots or press them using juicer (centrifugeuse), collect the pulp and the juice then add the rest of the ingredients. What I did today is just grating the carrots finely and then blending them with the rest of the ingredients.
Mix the carrots and orange juice with the remaining ingredients in a bowl and cover to avoid any contact with air. Allow the juice or the salad to infuse, ideally for about 1 hour.