MOROCCAN CARROT SALAD WITH DATES AND YOGURT (VEGAN-FRIENDLY)

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

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

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6 -8 carrots, grated (I used standard orange, indigo and yellow carrots)
1/4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes)
3 large dates, chopped small (I used a combo of medjool and deglet noor dates)
lettuce leaf
1 lemon, juice and zest of
1 -2 tablespoon honey (Local honey is best! I had to warm the honey a little to make it easier to whisk.)
2 tablespoons extra virgin olive oil
1 -2 teaspoon orange flower water, to taste
1 teaspoon ras el hanout spice mix
1/4 cup greek style plain yogurt
3 -4 tablespoons of fresh mint, minced (save a few leaves for garnish)

Steps:

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

Nutrition Facts : Calories 175.1, Fat 10.4, SaturatedFat 1.5, Cholesterol 2, Sodium 72.1, Carbohydrate 20.2, Fiber 4, Sugar 13.3, Protein 2.9