Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Yield: 3
Ingredients: 4 cups shredded carrots or thinly sliced carrots (cut into ribbons as seen in photos); 1 cup shredded purple cabbage; 1 cup couscous, cooked; 5 dates, pitted and roughly chopped; 2 green onions, roughly cut; small handful California Giant blueberries; small handful California Giant blackberries; small handful California Giant raspberries; handful mint leaves, roughly chopped; 1 small watermelon radish, cut into thin strips; juice and zest of ½ lemon or apple cider vinegar; 1 tablespoon maple syrup or honey; ½ teaspoon pomegranate molasses or juice of ½ orange; 2-3 tablespoons olive oil; pinch of sea salt

Serves3

Berries and veggies create this vibrant salad that’s not only rich in color, but also in flavor.

INGREDIENTS

For the Salad:

4 cups shredded carrots or thinly sliced carrots (cut into ribbons as seen in photos)
1 cup shredded purple cabbage
1 cup couscous, cooked
5 dates, pitted and roughly chopped
2 green onions, roughly cut
small handful California Giant blueberries
small handful California Giant blackberries
small handful California Giant raspberries
handful mint leaves, roughly chopped
1 small watermelon radish, cut into thin strips

For the Dressing:

juice and zest of ½ lemon or apple cider vinegar
1 tablespoon maple syrup or honey
½ teaspoon pomegranate molasses or juice of ½ orange
2-3 tablespoons olive oil
pinch of sea salt

DIRECTIONS

Toss all the salad ingredients into a large bowl and pour the dressing on top and mix well. Let this sit for an hour or so in the fridge to allow the dressing to slightly marinate the carrots. Separate into serving bowls and enjoy!

Moroccan Carrot Salad

INGREDIENTS

For the Salad:

For the Dressing:

DIRECTIONS

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