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Purple Carrot Salad with Argan Oil

March 25, 2011 By Lisa Rose 8 Comments

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Purple Carrot Salad with Argan Oil

I found purple carrots at the farmer’s market a few weeks ago – those I prefer not to cook to preserve its unexpected color. In this Purple Carrot Salad with Argan Oil – the carrots take center stage enhanced by the exotic nutty flavor of argan oil, though any nut oil can be used in its place.

My first exposure to argan oil was in Claudia Roden’s exquisite book, Arabesque: A Taste of Morocco, Turkey, and Lebanon. I could not find it anywhere a few years ago, but recently stumbled on it browsing the oils section of a local kitchen supply store. It was a splurge I could not resist and have been very stingy in using it in my dishes. It was also the perfect final ingredient to my carrot slaw.

Argan oil is derived from the pits of the ancient argan fruit tree indigenous to Morocco and is one of the rarest oils in the world. In Morocco it’s used in tagines, salads, couscous, and grilled vegetables. It pairs beautifully with citrus, like Roden’s Orange Salad with Olives (easily found on the web). It’s becoming a popular beauty ingredient as well for its anti-aging and skin healing properties.

Purple Carrot Salad with Argan Oil
If you cannot find argan oil replace with walnut, macadamia, or other nut oil.

2 pounds purple carrots, or other variety, grated
1/4 cup dried cranberries
1/4 cup toasted pecans or walnuts

Dressing:
Juice and zest of one organic orange (about 1/4 to 1/3 cup juice)
3 tablespoons argan oil
2 teaspoons cinnamon
1 teaspoon cumin
3 tablespoons chopped fresh mint
pinch of sea salt

1. Combine grated carrots, pecans, and dried cranberries in a serving bowl.
2. Whisk dressing ingredients together and pour over carrot mixture.
3. Toss and serve.

This post is linked to Real Food Whole Health | Fresh Bites Friday and Food Renegade | Fight Back Friday.

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Filed Under: Recipes, Salads Tagged With: dairy-free, gluten-free, pareve, salads

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Comments

  1. Julie says

    March 25, 2011 at 8:56 pm

    Inspirational recipe! thanks

    Reply
  2. Amy Love @ Real Food Whole Health says

    March 25, 2011 at 9:33 pm

    Sounds SO good! I must find argan oil and give it a try. Thanks for sharing at Fresh Bites Friday 🙂

    Reply
  3. Rivki Locker (Ordinary Blogger) says

    March 27, 2011 at 1:50 am

    This looks intriguing. I’ve never seen argan oil but will look out for it so I can try this.

    Reply
  4. Rivki Locker (Ordinary Blogger) says

    March 27, 2011 at 1:51 am

    Oops, my website got entered wrong in the last post! I’m at http://www.healthyeatingforordinarypeople.com.

    Reply
  5. Resha says

    May 30, 2012 at 4:58 pm

    Speechless!
    It is delicious for my breakfast dish. I love argan oil because it is good for the body. I’ve been using for my hair and skin problems. But never try it on cooking. I would love to venture this into dishes.
    Resha recently posted..argan oil for acne removal

    Reply
  6. lev says

    December 24, 2012 at 8:08 pm

    does anyone know where to get kosher certified ARGAN OIL?

    Reply
  7. Cheryl Richards says

    September 19, 2014 at 7:47 am

    Nice recipe. I may try it. Yeah! Argon oil.

    Reply

Trackbacks

  1. Purple Carrot Salad with Argan Oil | Paleo Digest says:
    March 25, 2011 at 7:49 pm

    […] and sites on the web!Purple Carrot Salad with Argan Oil Real Food Digest / Posted on: March 25, 2011Real Food Digest – I found purple carrots at the farmer’s market a few weeks ago – those I prefer […]

    Reply

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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