Carrot and Orange Salad

By Nargisse Benkabbou

Published June 18, 2024

Carrot and Orange Salad
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes, plus 1 hour chilling
Prep Time
10 minutes
Cook Time
20 minutes, plus 1 hour chilling
Rating
4(42)
Comments
Read comments

In Morocco, when temperatures soar, this refreshing dish is often served to help combat the heat at the beginning of a meal. The crispy carrots and sweet orange juice work to cleanse the palate and refresh the senses before enjoying heartier dishes. Beyond this dish’s refreshing qualities, its vibrant flavors and simple preparation make it perfect for summertime gatherings or as a light snack any time of year. Although the dish is referred to as a salad, its light consistency is closer to a chilled soup due to the orange juice. Make sure the shredded carrots and the orange juice are both chilled before mixing them with the rest of the ingredients, and chill the serving bowls too, if you like.

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Ingredients

Yield:4 servings
  • 1pound carrots
  • 1½cups freshly squeezed orange juice (from about 5 oranges) 
  • 1½tablespoons honey or granulated sugar, plus more to taste 
  • 2teaspoons orange blossom water
  • ⅛teaspoon ground cinnamon
  • ⅛teaspoon fine sea salt 
  • Toasted sliced almonds, for garnishing 
  • 1handful fresh mint leaves (optional), roughly chopped, for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

108 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 2 grams protein; 153 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and shred carrots on the large holes of a box grater, then refrigerate until chilled (alongside the orange juice), about 1 hour.

  2. Step 2

    In a large bowl, combine the chilled carrots, orange juice, honey, orange blossom water, cinnamon and salt. Taste and adjust the seasoning, adding more honey if desired.

  3. Step 3

    Transfer to small bowls and serve immediately, garnishing with sliced almonds and mint leaves (if using), or cover and refrigerate for up to 1 hour before serving.

Ratings

4 out of 5
42 user ratings
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Comments

Jennie

You guys! Orange blossom water is a key flavor in middle eastern cuisine, fragrant and beautiful and unique. It's often used to flavor the syrup that soaks baklava. It lasts forever, and can impart celestial flavor to desserts, cocktails, fruit salads, yogurt, soft drinks/iced teas. I once made orange-blossom marshmallows that tasted like heaven itself. Live a little!

James

I wish there was an edit button to pending notes we post. i always see something terrible i have done right after hitting send. The word should have read "Use"

Tamie H

This was a surprise delight - fresh and not too sweet.

A.L.

I’ve made this twice now, used coarsely crushed up pistachios the first time and walnut pieces the second as that’s what I had on hand. Recommend either or even both as a decent substitute for slivered almonds.

Jennie

You guys! Orange blossom water is a key flavor in middle eastern cuisine, fragrant and beautiful and unique. It's often used to flavor the syrup that soaks baklava. It lasts forever, and can impart celestial flavor to desserts, cocktails, fruit salads, yogurt, soft drinks/iced teas. I once made orange-blossom marshmallows that tasted like heaven itself. Live a little!

Emily

Completely agree. I use OBW in place of vanilla in many recipes that involve fruit. The flavor is unforgettable and a perfect complement to every fruit I've tried it with. My favorite is pears.

jeajen

Substitute for orange blossom water (have not yet tried): Orange Zest is a direct derivative of the fruit's peel and rich in essential oils. It imparts a potent citrus flavor, appropriate for baked goods and desserts. To replace orange blossom water, use a teaspoon of finely grated zest for every tablespoon of orange blossom water.

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