Carrot Salad Moroccan Style

 

Moroccan Carrot Salad 

Ingredients
1 1/4 lb carrots (multi-colored are very pretty, but orange are fine too.) cone #2
1/2 cup flat-leaf parsley, chopped
2-4 tablespoons fresh mint, chopped (or parsley or cilantro)
1/4 cup green onions, thinly sliced
1/8-1/4 cup dates, chopped (or sub raisins)
1/4 cup chopped toasted pistachios (or toasted almonds)
1 orange (zest and juice)
Dressing 
2 tablespoons pomegranate vinegar (or use apple cider vinegar, white wine vinegar or , red wine vinegar)
2 tablespoons olive oil
1 teaspoon orange zest, more for sprinkling
1-2 tablespoons orange juice, more to taste
2 teaspoons maple syrup or honey
1/2 teaspoon salt, more to taste
1/2 teaspoon black pepper, more to taste
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne, optional
1 garlic clove, finely minced, optional

Instructions
Prep the carrots. Place in a large bowl. 
Make the dressing. Whisk everything together in a small bowl.
Combine. Add the chopped parsley, mint, green onions, chopped pistachios, chopped dates, and orange zest. Toss with the dressing to lightly coat. 
Serve immediately, or chill until serving. Salad is best served right away!