Tunisian Carrot and Orange Salad with Cinnamon
This Tunisian Carrot and Orange Salad with Cinnamon is a delightful blend of sweet, tangy, and spicy flavors, embodying the vibrant essence of Mediterranean cuisine. The refreshing crunch of carrots paired with the burst of citrus from the oranges and the warm hint of cinnamon makes for a perfect side dish that's not only appealing to the palate but also rich in nutrients.
Equipment
- Peeler
- Grater
- Knife
- Cutting board
- Mixing bowl
- Small whisk or fork
- Serving dish
Ingredients
- 4 large carrots approximately 1 lb or 450g, peeled and grated
- 2 large oranges approximately 1 lb or 450g, segmented and juice reserved
- 1 small red onion approximately 2 oz or 55g, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp red chili flakes optional
- salt pinch of
- fresh mint leaves handful, chopped
- 2 tbsp pumpkin seeds toasted, optional
Instructions
- Begin by preparing the carrots. Peel and grate them into a large mixing bowl.
- Segment the oranges over a bowl to catch any juice that may drip.
- Thinly slice the red onion.
- In a small bowl, whisk together the reserved orange juice, olive oil, lemon juice, ground cinnamon, ground cumin, and red chili flakes if using.
- Drizzle the dressing over the carrots, oranges, and red onion in the mixing bowl.
- Season with a pinch of salt, adjusting to taste.
- Just before serving, stir in the chopped fresh mint leaves and sprinkle the toasted pumpkin seeds over the top.
- Serve chilled or at room temperature.
Notes
For the best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to intensify.
If desired, you can add a touch of honey or agave nectar to the dressing for extra sweetness.
This salad can be stored in the refrigerator for up to two days, making it a perfect make-ahead side for busy days.
To turn this side into a heartier meal, consider adding chickpeas or grilled chicken.