Salade de Carottes à l’Orange

Nutrition · per serving

Steps

1. 1

   Prepare the salad base: peel and coarsely grate the carrots. Finely grate the zest from the orange, then squeeze the juice. Keep the zest and juice separate at first so you can balance the dressing easily.

   300 g carrots, peeled and coarsely grated1 medium orange, zest finely grated60 ml orange juice, freshly squeezed
2. 2

   Toast the sesame seeds in a small dry pan over medium heat for 1-2 minutes, shaking often, until fragrant and lightly golden. Remove immediately so they do not burn, as sesame turns bitter quickly once too dark.

   15 g sesame seeds
3. 3

   In a mixing bowl, whisk together the orange juice, orange blossom water, ground cinnamon, maple syrup, fine sea salt, and the finely grated orange zest. Taste the dressing; it should be bright, lightly floral, and only gently sweet.

   60 ml orange juice, freshly squeezed5 ml orange blossom water1 g ground cinnamon10 ml maple syrup1 g fine sea salt1 medium orange, zest finely grated
4. 4

   Add the grated carrots to the bowl and toss thoroughly until evenly coated. Fold in most of the toasted sesame seeds, reserving a small pinch for the top. Let the salad stand for 2 minutes so the carrots absorb the dressing slightly while still staying crisp.

   300 g carrots, peeled and coarsely grated15 g sesame seeds
5. 5

   Transfer to serving plates or a shallow bowl. Sprinkle with the reserved sesame seeds and the extra orange zest, then serve immediately or slightly chilled.

   15 g sesame seeds1 tsp extra orange zest

Origin & History

Carrot and orange salads are a familiar part of the Moroccan table, especially among cooked and raw salads served as small starters or side dishes. The combination reflects classic North African flavor building: sweet carrots, citrus, warm spice, and floral notes such as orange blossom water. Sesame is also widely used in Moroccan cooking, adding nuttiness and texture.