Salade de Dattes et Carottes
The Quirky Foodster Team
Ingredients
- Carrots, grated — 4
- Dates, pitted and chopped — 10
- Lemon juice — 2 tbsp
- Olive oil — 1 tbsp
- Orange blossom water — 1/2 tsp (optional)
- Chopped almonds or pistachios, to garnish — 1 tbsp
Method
- Combine the grated carrot and chopped dates in a bowl.
- Add the lemon juice, olive oil and orange blossom water if using.
- Toss well to combine.
- Garnish with chopped almonds or pistachios just before serving.
Introduction: A naturally sweet salad of shredded carrot and chopped dates, brightened with lemon and a touch of orange blossom water.
Cultural Background: Combining the sweetness of dates with fresh vegetables is a common approach in Mauritanian and wider Maghrebi cooking, producing a refreshing side that pairs well with heartier, spiced main dishes.
Tips: Choose soft, plump dates so they blend easily with the crunchy carrot. Let the salad rest for 10 minutes before serving to allow the flavours to meld.
Variations: Add a handful of raisins for extra sweetness. Include a pinch of ground cinnamon for warmth.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 150 kcal, 2 g protein, 5 g fat, 26 g carbohydrate.
FAQs:
Q: Is orange blossom water necessary?
A: It adds a traditional floral note but can be omitted if
Q: Can this be made ahead?
A: Yes, it keeps well for a day or two and the flavours deepen slightly
- Carrots, grated — 4
- Dates, pitted and chopped — 10
- Lemon juice — 2 tbsp
- Olive oil — 1 tbsp
- Orange blossom water — 1/2 tsp (optional)
- Chopped almonds or pistachios, to garnish — 1 tbsp
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