Plant-Based Recipe: Moroccan Rainbow Carrot Ribbon Salad with Pistachio & Citrus-Cardamom Vinaigrette

 

Moroccan Rainbow Carrot Ribbon Salad 

This vibrant Moroccan Rainbow Carrot Ribbon Salad features long, shaved carrot ribbons, a bright aromatic citrus-cardamom vinaigrette and a satisfying crunch from roasted-salty pistachios. The recipe is inspired by Eastern-Mediterranean flavor profiles, utilizing citrus and cardamom to complement the natural sweetness of the carrots.

So, Let’s get started with the recipe!

Prep time: 15-20 minutes

Yields: 4 servings 

Ingredients For the Salad:

1 lb. Organic Rainbow Carrots (approx. 4-6 large)
⅓ Cup Roasted-Salted-Shelled Pistachios (roughly chopped)

For the Citrus-Cardamom Dressing:

¼ Cup Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Orange Juice
1 Tsp. Lemon & Orange Zests
1 Tbsp. Honey or Maple Syrup
1/3 Tsp. Ground Cardamom (or 1/2 tsp crushed cardamom seeds)
1 Small Garlic Clove, grated or finely minced
¼ Tsp. Sea Salt, or to taste

Instructions:

Create the Ribbons: Peel the carrots and remove the ends. Using a vegetable julienne peeler or mandoline, shave the carrots lengthwise into long, thin, paper-thin ribbons.

Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, lemon & orange zests, honey, ground cardamom, garlic and sea salt until well combined and emulsified.

Assemble the Salad: In a large bowl, combine the carrot ribbons and chopped toasted pistachios.

Dress and Serve: Pour the dressing over the salad and toss gently to coat. Let the salad sit for 10-15 minutes to allow the flavors to meld and the carrots to soften slightly.

Garnish: Top with additional chopped pistachios and herbs before serving. I had a few tiny red biquinho peppers and added those.

Culinary Tips:

Tool: A Y-peeler makes creating long, even ribbons easier.
Color: Use a mix of purple, yellow, and orange carrots to maximize the visual appeal.
Storage: This salad keeps well in the fridge for 3-4 days and tastes better as it marinades.
Add-ins: Optionally add feta cheese, pomegranate arils, or thinly sliced red onion for more texture and flavor.

Enjoy! Let me know how you made it and share a picture!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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