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Moroccan Carrot Salad with Citrus Turmeric Dressing Recipe

4.2 from 88 reviews

A vibrant and refreshing Moroccan carrot salad featuring crunchy roasted cashews, sweet pomegranate arils, and aromatic herbs, all tossed in a zesty citrus turmeric dressing. This colorful salad combines fresh carrots julienned into noodles with chickpeas, golden raisins, sunflower and sesame seeds, and fresh cilantro and mint for a delightful balance of textures and flavors. The bright dressing, made with orange juice, lime, and a blend of warm spices, brings a tangy, slightly sweet finish perfect for a healthy appetizer or side dish.

Ingredients

Scale

For the salad

  • 1 cup raw cashews
  • 1 lb carrots
  • 1 can chickpeas, drained, aquafaba reserved
  • 1 cup pomegranate arils (about 1 large pomegranate)
  • ½ cup golden raisins
  • ½ cup roasted salted sunflower seeds
  • ¼ cup sesame seeds
  • ½ cup finely chopped fresh cilantro leaves
  • ½ cup finely chopped fresh mint
  • 2 green onions, finely chopped

For the citrus turmeric dressing

  • ¼ cup fresh or refrigerated orange juice
  • 1 tbsp reserved aquafaba
  • Zest of 1 large lime
  • Juice of 1 large lime
  • 3 tbsp white vinegar
  • 1½ tbsp pure maple syrup, plus more as needed
  • 1 tsp ground turmeric
  • ½ tsp salt, plus more as needed
  • ½ tsp black pepper, plus more as needed
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • ¼ tsp ground cinnamon

Instructions

  1. Roast the cashews: Preheat your oven to 350°F (177°C) and line a small baking sheet with parchment paper. Spread the raw cashews on the sheet and roast them for 8 to 12 minutes, carefully checking during the last 5 minutes to ensure they turn golden without burning. Once done, remove from oven and let them cool.
  2. Prepare the carrot noodles and mix salad: Use a julienne peeler to create carrot noodles from the carrots. Place these noodles in a large bowl with a tight-fitting lid. Add the drained chickpeas, cooled roasted cashews, pomegranate arils, golden raisins, roasted salted sunflower seeds, sesame seeds, chopped cilantro, mint, and green onions. Use salad servers or tongs to mix all ingredients evenly.
  3. Make the citrus turmeric dressing: In a blender, combine orange juice, reserved aquafaba, lime zest, lime juice, white vinegar, maple syrup, turmeric, salt, black pepper, ground ginger, cumin, garlic powder, cayenne, and cinnamon. Blend for 30 seconds until the dressing is completely smooth. Taste and adjust salt, pepper, and maple syrup as desired for balance.
  4. Toss and chill the salad: Pour the dressing over the salad ingredients in the bowl. Secure the lid tightly and shake the bowl vigorously for 10 to 15 seconds to thoroughly coat the salad. Place the salad in the refrigerator and chill for at least 30 minutes before serving to meld flavors.

Notes

  • Use a julienne peeler or mandoline to create uniform carrot noodles for the best texture.
  • Roast cashews carefully as they can burn quickly; stirring halfway can help even roasting.
  • The reserved aquafaba (chickpea liquid) acts as an excellent emulsifier in the dressing, replacing egg or dairy.
  • Adjust the cayenne amount according to your preferred spice level.
  • Salad tastes best after chilling for at least 30 minutes but can be stored refrigerated up to 2 days.
  • For a nut-free version, omit cashews and substitute with additional seeds.
  • Can be enjoyed as a light lunch, side dish, or part of a mezze platter.

Keywords: Moroccan carrot salad, citrus turmeric dressing, roasted cashews, pomegranate salad, vegan salad, healthy side dish, chickpea salad, fresh herbs, summer salad