VelvetMoroccan Carrot Salad
Inspired by techniques from Bon Appétit.
Coarsely grated carrots and tender baby greens tossed with mint, seven ground spices and a lemon–orange dressing, then topped with thinly sliced sweet onion. Sweet carrots and orange juice soften the lemon's sharpness, while cumin, warm spices and cayenne give each crunchy bite depth and a little heat.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Prepare the vegetables. Rinse the carrots, mint and greens, unless the greens are labelled ready to eat. Drain in a colander and gently pat the mint and greens dry with a clean towel. Peel the carrots and grate them on the coarse face of the box grater. Thinly slice the onion and chop the mint. Squeeze and measure the lemon and orange juices.
- 2
Mix the spices. Put the cumin, ginger, cinnamon, coriander, cayenne, allspice and cloves in the large bowl. Whisk them together, breaking up any small clumps so the spices are evenly mixed.
- 3
Whisk the dressing. Whisk the olive oil, lemon juice, orange juice and chopped mint into the spices until the dressing looks evenly blended.
- 4
Toss and serve. Add the grated carrots and baby greens to the dressing and toss gently with salad servers until coated. Season with the salt and pepper, toss again and taste, adding a little more seasoning if needed. Transfer to a serving platter, scatter the sliced sweet onion over the top and serve straight away, while the leaves are still fresh and the carrots crisp.
Storage
Best eaten immediately. Refrigerate any dressed leftovers in a covered container at 4 °C or below for up to 1 day; the greens will soften. Refrigerate within 2 hours, or within 1 hour if the temperature is above 32 °C.
EU nutrition claims
- Low saturated fat: 1.2 g saturated fat per 100 g, 9.8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 143 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 1.1 g per serving
2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- vegetable peeler
- box grater with coarse and fine grater faces
- chef's knife
- chopping board
- citrus juicer
- measuring jug and spoons
- kitchen scales
- colander
- clean kitchen towel
- large mixing bowl
- whisk
- salad servers
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 156 kcal |
| Protein | 1.3 g |
| Carbohydrate | 11.5 g |
| of which sugars | 5.7 g |
| of which free sugars | 1.1 g |
| Fat | 12.5 g |
| of which saturates | 1.7 g |
| Fibre | 2.8 g |
| Salt | 0.64 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
