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.

  • 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

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.
Prep time: 
Total time: 
6 servings

Top Recipes

Making food that is Japanese at its core, in America

Daisuke Utagawa, co-owner of Sushiko, says he tries to instill the philosophy of Japanese cuisine into ingredients available in the U.S.