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We love the flavours of North African cuisine. Nuts and fruits are a big part of what makes it so good. If you’re looking for something a little different from the traditional BBQ salad then you have to try this Carrot and Cashew North African Salad. There’s lots to like about this salad and no oil in the dressing is number one. The other great thing are the nuts and seeds. Pumpkin seeds are super good for you, with no cholesterol and lots of fibre and protein. The dressing is both fruity and tart with a little pinch of heat thanks to the cayenne. It’s super tasty so give it a try.

Carrot and Cashew North African Salad
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Carrot and Cashew North African Salad

Course: Lunch, DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking Time

10

minutes
Total time

40

minutes

Ingredients

  • 500 g. of carrot, shredded

  • 1 cup of raw cashews

  • 2 cups of chickpeas (1 can)

  • 1 cup of pomegranate seeds (optional)

  • 1/2 cup of raisins

  • 1/2 cup of pumpkin seeds (or sunflower seeds)

  • 1/4 cup of sesame seeds

  • 1/2 cup of fresh cilantro, chopped

  • 1/2 cup of fresh mint, chopped

  • 3 green onions, sliced

  • 1 rib of celery, finely diced

  • For the Dressing

  • 1/4 cup of fresh orange juice

  • Zest and juice of a lime

  • 3 Tbsp of apple cider vinegar

  • 1 Tbsp of maple syrup

  • 1 tsp of ground turmeric

  • Salt and pepper to taste

  • 1/2 tsp of ground cumin

  • 1 tsp of ginger, minced

  • 1 clove of garlic, minced

  • 1/4 tsp of cinnamon

  • 1/8 tsp of cayenne

Directions

  • Preheat your oven to 350 F. Spread the cashews on a baking sheet and bake for about 10 minutes, until golden. You will want to check on these often so that they don’t burn.
  • Put the shredded carrot along with the chickpeas, cashews, pomegranate seeds, raisins, pumpkin seeds, sesame seeds, celery, cilantro, mint and onions in a large serving bowl.
  • Prepare the dressing by whisking together orange juice, lime zest and juice, vinegar, maple syrup, turmeric, salt, pepper, ginger, cumin, garlic, cayenne and cinnamon.
  • Add the dressing to the salad and toss so that everything is well covered and refrigerate for 1/2 an hour before serving.

Notes

  • Pomegranate seeds are hard to find when out of season. Don’t worry if you can’t find them, this salad is good without. You could try some “craisins” if you like which would also give that slightly tart taste.
Carrot and Cashew North African Salad
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