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.

Sweeter still

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

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