Moroccan Carrot and Orange Salad with orange flower water is one of the most classic salads you’ll find in Moroccan cuisine. It’s a refreshing use for Moroccan oranges, which are so naturally sweet and flavorsome that we barely (if at all) need to add any sugar. Oranges from Berkane are some of the best exports we have.
As with any recipe, the quality of ingredients is important. A flavorless fruit tends to give a flavorless salad, and the same can be said of carrots. So choose wisely, and ideally plan to make the salad when oranges are in season.
If you don’t want to add sugar and the oranges are not very sweet, try substituting clementines, tangerines or mandarins for the oranges and/or juice, as they all bring a natural sweetness.
Ideas for Varying the Carrot and Orange Salad
This salad is quite original, not only because of its simple combination of carrots and oranges, but also because you can serve it as a starter, side or dessert.
You can also vary the texture of the salad. For example, you can use carrot pulp or more coarsely grated carrot; or all orange juice as opposed to a combination of chopped oranges and juice. What I did for the salad shown here was grate the carrots finely and then blend them with the rest of the ingredients.
Also try the equally refreshing Moroccan Orange and Cinnamon Dessert Salad.
Moroccan Carrot and Orange Salad can be served as part of the fresh salads served at lunch time around a main dish. It can also be served for dessert and in this case the addition of some orange wedges and a generous pinch of cinnamon will be very appreciated.
Always serve this salad cold.
- 4 medium carrots, peeled and finely grated (about 1.5 cups)
- 1/4 cup freshly squeezed orange juice, or more to taste
- 1 navel orange (optional) peeled and chopped or cut into wedges
- 1 tsp orange blossom water
- 1 pinch salt
- 1 tsp sugar (if the oranges and carrots are not very sweet)
- 1 tsp lemon juice (if the oranges are too sweet)
- 1 pinch ground cinnamon
Mix all ingredients. Place in the fridge for at least 1 hour.
Serve cold. Garnish if desired with extra cinnamon.
- You can serve this carrot with chunky cuts of orange or clementine. Just separate the segments and dice them. Add them to the mix.
- You also can blend the carrots or press them with a juicer (centrifugeuse), collect the pulp and the juice then add the rest of the ingredients. Adjust the consistency from thick to soupy to your liking.