Best 9 Spiced Carrot And Orange Salad Recipes

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**Spiced Carrot and Orange Salad: A Refreshing and Flavorful Side Dish**

Indulge in the vibrant flavors of this delectable Spiced Carrot and Orange Salad, a refreshing and flavorful side dish that will elevate any meal. This colorful salad combines the natural sweetness of carrots with the tangy zest of oranges, creating a harmonious balance of flavors. Spiced with a blend of aromatic spices, including cumin, coriander, and ginger, this salad offers a depth of flavor that is both invigorating and satisfying. The addition of fresh herbs, such as mint and cilantro, adds a refreshing touch, while a drizzle of honey and a squeeze of lemon juice provide a subtle sweetness and acidity that perfectly complement the other ingredients. Discover the simplicity and versatility of this Spiced Carrot and Orange Salad, perfect for potlucks, picnics, or as a refreshing accompaniment to your favorite grilled dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED CARROT AND ORANGE SALAD



Spiced Carrot and Orange Salad image

This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!

Provided by Leggy Peggy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

450 g carrots (about 1 pound)
1 large orange
1/8-1/4 cup cilantro leaf (coriander)
1/8-1/4 cup mint leaf
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon icing sugar (confectioners)
sea salt
fresh ground black pepper

Steps:

  • Peel the carrots and grate them coarsely.
  • Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
  • Finely chop the coriander (cilantro) and mint leaves.
  • Put the grated carrot, orange segments in a large bowl.
  • Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.

Nutrition Facts : Calories 94.6, Fat 4.8, SaturatedFat 0.7, Sodium 52.6, Carbohydrate 13.2, Fiber 3, Sugar 8.2, Protein 1.1

ORANGE CARROT SALAD



Orange Carrot Salad image

This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

3 cups shredded carrots
2 medium oranges, peeled
3 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

CARROT, ORANGE AND RADISH SALAD



Carrot, Orange and Radish Salad image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

Steps:

  • Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

CARROT, ORANGE & AVOCADO SALAD



Carrot, orange & avocado salad image

This zingy side salad is packed full of goodness and it adds a touch of colour to any dish

Provided by Good Food team

Categories     Side dish, Starter

Time 10m

Number Of Ingredients 5

2 oranges , plus zest and juice of 1
3 carrots , halved lengthways and sliced with a peeler
70g bag rocket
2 avocados , stoned, peeled and sliced
1 tbsp olive oil

Steps:

  • Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

Nutrition Facts : Calories 203 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 1 milligram of sodium

ORANGE SPICED CARROTS



Orange Spiced Carrots image

I made these carrots for some out-of-town guests, and they were still raving about them 2 years later!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 7

2-1/2 cups sliced carrots
1 tablespoon brown sugar
1-1/2 teaspoons cornstarch
1/2 cup orange juice
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Minced fresh parsley, optional

Steps:

  • Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired.

Nutrition Facts :

GRATED CARROT SALAD WITH DATES AND ORANGES



Grated Carrot Salad With Dates and Oranges image

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.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 8

1 pound carrots, grated on the medium blade of your grater
8 dates, pitted and quartered lengthwise
2 tablespoons fresh lemon juice
1/4 cup fresh orange juice
Salt to taste
1/4 teaspoon ground cinnamon, plus additional for sprinkling
2 tablespoons olive oil
2 to 3 oranges (as needed)

Steps:

  • In a large bowl combine the carrots and dates.
  • Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 46 grams

CARROT SALAD WITH FRESH ORANGE JUICE



Carrot Salad With Fresh Orange Juice image

Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.

Provided by PalatablePastime

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

3 carrots, peeled
1 orange, juice of, only
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon orange flower water
1/4 cup blanched almond, toasted and chopped

Steps:

  • Grate the carrots and toss with the juice, sugar, cinnamon, and flower water.
  • Garnish with almonds.

Nutrition Facts : Calories 62.7, Fat 3.2, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7.9, Fiber 1.6, Sugar 5, Protein 1.7

MOROCCAN SPICED CARROT SALAD



Moroccan Spiced Carrot Salad image

A cheap, healthy and easy salad. For a variation, try using curry powder in place of the cumin or adding a handful of raisins (soaked in hot water first).

Provided by Sackville

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 medium carrots, peeled and coarsely grated
1/2 orange, juiced
1/2 teaspoon ground cumin
1 pinch sugar
salt and pepper
1 -2 teaspoon olive oil
fresh coriander (optional)
fresh parsley (optional)

Steps:

  • Mix the grated carrots with the orange juice and cumin.
  • Season with sugar, salt and pepper.
  • Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

Nutrition Facts : Calories 62.3, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 9.9, Fiber 2.5, Sugar 5.8, Protein 1

CARROT, AVOCADO, AND ORANGE SALAD



Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories     Salad     Garlic     Side     Vegetarian     Lunch     Avocado     Carrot     Spring     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

  • Preheat the oven to 400°F.
  • Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
  • Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
  • Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
  • While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
  • When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
  • Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
  • Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
  • Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

Tips:

  • Choose the right carrots: For the best flavor and texture, use fresh, young carrots. Avoid carrots that are woody or have blemishes.
  • Shred the carrots thinly: This will help them absorb the dressing and flavors better.
  • Use a variety of spices: The spices in this salad are what give it its unique flavor. Feel free to adjust the amounts to your taste.
  • Don't overdress the salad: A little dressing goes a long way. You can always add more if needed, but it's hard to take it away.
  • Serve the salad immediately: This salad is best enjoyed fresh. The carrots will start to wilt if they sit for too long.

Conclusion:

This spiced carrot and orange salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it.

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