Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly)

“I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: http://www.food.com/recipe-finder/condiments-etc/ras-el-hanout. I use this one: North African Ras El Hanout Spice Mix.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
  2. Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
  3. Serve immediately or cover and chill.
  4. Garnish with a few sliced almonds and fresh mint leaves before serving.
  5. If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.

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