Moroccan Rainbow Carrot Salad

mayurisjikoni

4 years ago

RECIPE: MOROCCAN RAINBOW CARROT SALAD

Moroccan Rainbow Carrot Salad is a colourful, healthy and delicious warm salad using coloured carrots with homemade Moroccan Spice Mix and Fresh Orange Dressing.

What Are Coloured Carrots?

Also known as Rainbow Carrots, I had the opportunity to use them for the first time during winter. Back in Kenya, we get only the orange variety so imagine the excitement when I was able to buy carrots that are yellow, red, purple, white and of course the orange one all in one pack.

It is believed that carrots originate from Afghanistan. And back then carrots were mainly used as medicinal ingredient rather than as food. Also it seems that back then carrots were deep purple, light yellow, red, white, etc and not orange. Around 1600 the Dutch cross bred yellow and red varieties to get the more popular orange carrots that we all are familiar with.

Popularity of the orange variety grew over time and the other coloured carrots lost popularity. USDA and other institutions revived the rainbow carrot cultivation through traditional breeding.

Rainbow Carrots

Some say that the different coloured carrots have different taste, especially when enjoyed raw. Truthfully, I found not much difference, except that the deep red ones tasted sweeter. However, nutrient wise each coloured carrot has its own health benefit because of the different natural pigments present in them.

We all know that orange carrots have carotene which is good source of Vitamin A and good for our eyes. Dark purple and black ones have anthocyanin that is good for the heart. Red carrots contain lycopene like tomatoes do. Yellow ones have xanthophylls and lutein that are help to fight cancer and are better for eye health. White ones make a good source of dietary fiber.

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THEME: NATIONAL EAT A RAINBOW DAY

Wendy who blogs at A Day In The Life On The Farm suggested we create colourful dishes to celebrate National Eat A Rainbow Day. This National Day is more for creating the benefits of eating naturally colourful fruits and vegetables as opposed to using food colours to create colourful dishes. April 3rd is celebrated as Eat A Rainbow Day, but how this day originated is a mystery. It is all about finding naturally colourful food on your plate and if you are lucky then sighting an actual rainbow in the sky.

For this theme I thought of different ideas, ways to use purees of carrots, beetroot, spinach, red cabbage, etc to make some idlis or savoury pancakes. However, the first time I saw the rainbow carrots, I knew I had to use them for the theme. Just the fact that I was able to buy different coloured carrots was exciting enough for me.

I prepared the roasted carrots twice. Once had them with honey and didn’t really enjoy them that much. So next lot I bought I tried out a salad and that was perfect as the sweetness was balanced by the spices and tangy taste from the dressing. Though it is officially spring in Canada, it still snows, rains, sleet, etc. Not yet time to enjoy cold salads. So next best thing was to roast the carrots.

So yes I now have added a delicious filling salad to my winter recipes.

Some Naturally Colourful Dishes

Rainbow Salad Bowl – love making this healthy and filling salad during the hot season. Pleasing to the eye and taste buds too.
Haupia – I love making this easy peasy coconut based dessert. And the best part is that you can serve it with naturally colourful fruits arranged on top.
Knickerbocker Glory – colourful fruits served with ice cream and whipped cream. Who can resist that inviting dessert?
Exotic Fruit Salad served with orange reduction – add colourful fruits of your choice and serve with an orange dressing.
I love how naturally colourful my Mexican Mollete turn out with the salsa and mango topping.
Can’t wait to go to Bali to make this eye pleasing and refreshing Summer Salad with pink dragon fruit, mango, pomello, red onion and sprouted sunflower seeds.
Can’t wait for summer to begin so that I can make these delicious and healthy Vietnamese Spring Rolls.

Check Out How Fellow Bloggers Are Celebrating National Eat A Rainbow Day:

Cereal and Milk Pancakes from Palatable Pastime
Colourful Fruit Salad Pudding from Sneha’s Recipe
Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
French Bean Watermelon Radish Salad from Food Lust People Love
Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
Naturally Dyed Rainbow Pasta from Amy’s Cooking Adventures
Rainbow Roasted Vegetables from A Day in the Life on the Farm
Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories

Ingredients Required For Moroccan Rainbow Carrot Salad:

The Moroccan Spice Mix:

Cumin Powder – jeera powder
Coriander Powder – dhania powder
Paprika –
Cinnamon Powder – taj powder
Pepper Powder – kali mirch. Use black or white.
Salt – any salt of your choice. I used normal salt.

For The Orange Dressing:

Fresh Orange Juice – best to use freshly squeezed orange juice
Olive Oil
Lemon Juice – or a good quality vinegar
Sweetener – Maple Syrup, honey or sugar. I have used maple syrup.
Orange Zest – grated orange peel
Garlic – peeled and minced
Moroccan Spice Mix – make at home or use ready made if you get any.

The Moroccan Rainbow Carrot Salad:

Rainbow Carrots – as I bought organic ones, I did not peel the carrots. I washed the carrots thoroughly before chopping them into bite size pieces. In total I used 10 carrots. Remember these carrots are thin and tender.
Olive Oil – for mixing with the carrot before roasting them.
Moroccan Spice Mix
Raisins – or use any dried fruit of your choice.
Walnuts – whole of chopped roughly.
Fresh Mint – roughly chopped
Seeds – I have used sunflower seeds. Can use pumpkin, sesame, chia or flax seeds.
Feta – or any other white cheese.
Salt – use normal salt, sea salt or rock salt.
Greens – lettuce, rocket, kale, spinach – any of your choice. I have used baby spinach.

Watch How To Make Moroccan Rainbow Carrot Salad