Recipe: Vegan Moroccan Carrot Salad

Try this fresh, vegan carrot goodness alongside Moroccan Gold Cool Beans Wraps, or with your favorite spiced tofu entree. Either way, you'll be transported...

Ingredients
3 cups shredded carrots
2 cups chopped arugula
⅓ cup chopped parsley
⅔ cup dried cranberries
⅓ cup chopped almonds
Chopped mint to garnish
Chopped almonds to garnish
Lemon and orange slices to garnish

Dressing
¼ cup olive oil
2 tbsp vegan mayo
1 tsp minced garlic
½ orange, juiced
2 tbsp lemon juice
1 tbsp pure maple syrup
½ tsp cumin
½ tsp nutmeg
¼ tsp coriander
¼ tsp cayenne pepper
¼ tsp cinnamon
¼ tsp salt
Pinch freshly ground pepper

Directions
1. In a mixing bowl combine the carrots, arugula, parsley, cranberries, and almonds. Set aside.
2. In a small bowl, whisk together all of the ingredients for the dressing until well combined.
3. Pour the dressing over the vegetable mixture and toss until evenly coated.
4. Pour into a serving bowl and garnish with freshly chopped mint, almonds, and lemon and orange slices.
5. Let chill or serve immediately!

1 comment

Rachel

Yum!

Leave a comment

Please note, comments must be approved before they are published

Cart

All available stock is in the cart

Your cart is currently empty.