Grated Carrot and Orange Salad

Jeff Koehler
Combining carrots and oranges, seasoned with orange flower water and cinnamon, is a frequently served favorite in Morocco. The salad should be just moist enough to need a spoon to eat it. The key to this dish is grating the carrots very finely so that they can absorb the orange juice and soften slightly. For a version with more texture, add a few pieces of chopped orange segments, or grate the oranges instead of juicing them.

Ingredients
  • 1/2 lb/225 g medium carrots, scrubbed
  • 2 medium oranges
  • 1 Tbsp superfine sugar
  • 1 dash orange flower water
  • Salt
  • Ground cinnamon for dusting
Instructions

Cut each carrot lengthwise down the center and remove the core if it is tough. Grate the carrots as finely as possible. Transfer to a serving bowl. Juice the oranges and pour over the carrots.

Add the sugar, orange flower water, and a pinch of salt and mix well. Cover with plastic wrap and refrigerate for at least 2 hours.

Serve chilled in small bowls with spoons, dusted liberally with cinnamon.
Categories: 
Salads
Prep time: 
10 minutes, plus fridge time
Total time: 
10 minutes active
Yield: 
6 servings

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.