Honey-Orange Fennel and Coriander Seed Carrot Salad
Moroccan cuisine is known for its heavy-handed application of spices, making the dishes of North Africa ideal inspirations for healthy home cooking. This carrot salad is influenced by the Moroccan spice route and is a textural winner.
To add another element of sweetness, toss in a handful of raisins, currants, or sliced dried apricots.
1 cup (250 mL) walnut halves, roughly chopped
1 Tbsp (15 mL) whole coriander seed
1 Tbsp (15 mL) whole fennel seed
3 Tbsp (45 mL) orange juice
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) honey
1/4 tsp (1 mL) salt
1 lb (450 g) rainbow carrots or regular carrots, shaved into ribbons with a vegetable peeler or coarsely grated
1/2 cup (125 mL) chopped fresh cilantro or mint
Place walnuts and seeds in large high-sided skillet. Toast over medium heat until fragrant (1 to 2 minutes). Immediately transfer to large bowl.
In small bowl, whisk orange juice, oil, honey, and salt until combined.
Add carrots and cilantro or mint to walnuts and seeds; toss to combine. Add dressing and toss to coat. Serve immediately or chill until ready to serve.
Each serving contains: 327 calories; 6 g protein; 27 g total fat (3 g sat. fat, 0 g trans fat); 22 g total carbohydrates (11 g sugars, 6 g fibre); 226 mg sodium