Grated Carrot Salad With Dates and Oranges

By Martha Rose Shulman

Grated Carrot Salad With Dates and Oranges
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(103)
Comments
Read comments

The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.

Featured in: Orange Is the New Green

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Serves 4
  • 1pound carrots, grated on the medium blade of your grater
  • 8dates, pitted and quartered lengthwise
  • 2tablespoons fresh lemon juice
  • ¼cup fresh orange juice
  • Salt to taste
  • ¼teaspoon ground cinnamon, plus additional for sprinkling
  • 2tablespoons olive oil
  • 2 to 3oranges (as needed)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

287 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 46 grams sugars; 3 grams protein; 636 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl combine the carrots and dates.

  2. Step 2

    Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.

  3. Step 3

    Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.

  4. Step 4

    Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

Tip
  • Advance preparation: This will hold well for a few hours. Wait to arrange the orange slices so that you can toss the salad again before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
103 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

ET

The leftovers tasted excellent blended into my chocolate protein shake this morning.

CJ

I am not a fan of cinnamon so I used 1/3 teaspoon of Madras curry instead. Delicious! Next time I'm going to add chopped pecans.

Betsy M

Tasty but very sweet. I added extra lemon juice.

Tipitina

Served over crispy greens with a slice of avocado toast for a colorful lunch

Jennie

Taking my inspiration from one of the commenters below, I made this with only orange segments and served in naans with fresh basil and cilantro, plain yogurt, pan-fried paneer, and green olives. My family said, "This is one of the more unusual dinners, but one of the best!" It was excellent!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.