Carrot Salad with Citrus Dressing and Toasted Spices Recipe
A refreshing and vibrant carrot salad tossed with a zesty citrus dressing, toasted seeds, nuts, and dried cranberries. This easy-to-make salad combines the sweetness of orange juice infused cranberries, the crunch of pistachios, and the freshness of herbs, perfect as a light side or a healthy snack.
- Prep Time: 12 minutes
- Cook Time: 5 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Dressing and Infusion
- 1 orange, juice
- 30 g / ¼ cup dried cranberries
- 30 ml / 2 tbsp extra virgin olive oil
- 1 unwaxed lemon, juice and zest
- Salt & pepper, to taste
- Optional: dash of maple syrup or harissa paste for sweetness and heat
Salad Base
- 400 g / 14 oz carrots, finely shredded
- 20 g / 0.7 oz fresh coriander, mint, or parsley (mix, and some left for decoration)
- 1-2 small spring onions / scallions, finely chopped
Toasted Seeds and Nuts
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp fennel seeds (optional)
- 40 g / 1/3 cup shelled pistachios or almonds, toasted and roughly chopped
Optional Topping
- 50 g / 1.75 oz vegan feta-style cheese, crumbled
Instructions
- Infuse Cranberries: Juice the orange and bring the juice to a gentle simmer in a small pot. Switch off the heat, mix in the dried cranberries, and leave to infuse and soften while you prepare the rest of the salad.
- Prepare Carrots: Finely shred the carrots using a vegetable mandoline with a julienne attachment or a grater to get thin, uniform strips for the salad base.
- Toast and Crush Seeds: Gently toast the coriander, cumin, and optional fennel seeds in a small frying pan until fragrant. Remove from the heat, allow to cool, then crush them finely using a pestle and mortar to release their aromas.
- Toast Nuts: In the same pan, toast the pistachios (or your choice of nuts) until lightly charred and fragrant. Let them cool before roughly chopping to add crunchy texture.
- Make Dressing: Whisk together the olive oil, lemon juice (about 2 tablespoons), and the orange juice used for soaking cranberries (strain out cranberries and set aside). Add the lemon zest and toasted crushed seeds. Season well with salt and pepper. If desired, add a dash of maple syrup for extra sweetness or harissa paste for a mild heat.
- Chop Herbs and Spring Onions: Finely chop the spring onions and herbs (coriander, mint, parsley), keeping a few leaves aside for decoration. These fresh elements add vibrant flavor and color to the salad.
- Combine Salad Ingredients: In a large mixing bowl, combine the shredded carrots, softened cranberries, chopped spring onions, and herbs. Stir in the dressing gradually until the salad is well coated—use as much dressing as needed to your taste. Adjust seasoning if necessary.
- Serve and Garnish: Arrange the salad on a serving platter. Top with the reserved herbs, crushed toasted pistachios, and crumbled vegan feta-style cheese if using for an added creamy texture and finishing touch.
Notes
- You can substitute pistachios with almonds or other nuts/seeds of your preference.
- The salad can be made vegan by omitting the feta or using a vegan alternative as suggested.
- Add a dash of harissa paste for a spicy kick or more maple syrup for sweetness, adjusting the dressing to your liking.
- Use fresh, unwaxed lemons for the best zest and juice flavor.
- Shredding carrots thinly ensures the dressing coats well and the salad has a pleasant texture.
- This salad is best served fresh but can be chilled for up to a few hours to meld flavors before serving.
