The Whole Food Plant Based Cooking Show
Vegan Moroccan Carrot Salad
Calories: 407kcal
Are you tired of the same old salads and looking to take your salad menu to new heights? Look no further! This sensational Plant-Based Moroccan Carrot Salad is bursting with vibrant flavors and whole food plant-based ingredients that will transport your taste buds to exotic lands. Elevate your culinary repertoire with this easy-to-follow recipe that combines the earthy sweetness of carrots with a tantalizing blend of Moroccan spices. Whether you're a seasoned vegan or simply seeking a refreshing twist, this salad is a must-try!
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Equipment
Ingredients
Salad
- 1 ½ cups lentils cooked
- 2 cups carrots grated
- 2 stalks celery diced
- ¼ cup mint leaves diced
- ¼ cup red onion diced
- ¼ cup sunflower seeds
- ¼ cup raisins
- 2 tbsp kalamata olives diced
Dressing
- ⅓ cup water
- 4 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp date syrup or maple syrup
- 1 tsp mustard stone ground or dijon
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp cracked pepper
Instructions
- Add the salad ingredients to a mixing bowl.
- Add dressing ingredients to a separate bowl and whisk.
- Pour dressing over salad and stir well.
- Store salad in an airtight container in the fridge.
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Nutrition
Calories: 407kcal | Carbohydrates: 64g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 209mg | Potassium: 1152mg | Fiber: 27g | Sugar: 7g | Vitamin A: 11079IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 7mg
