By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Moroccan Carrot Salad

The flavors of Moroccan cuisine often include the combination of sweet and savory, and a fine example of this complex balance is Moroccan Carrot Salad. Crisp, sweet carrots are thinly sliced and dressed with a sweet orange dressing. This salad is loaded with orange flavor from three ingredients – fresh orange segments, orange juice and orange flower water.

Orange flower water can be purchase in specialty food stores or online, and adds a delicate flavor or perfume to the dish. If you can’t find it in your area, don’t let that cause you to pass by this salad. A tablespoon of orange juice can stand in. The orange flower water and juice are whisked together with powdered sugar to dress the salad before it is drizzled with olive oil. Just before serving, the orange segments and chopped fresh parsley are added.

While I used a crinkle cutter to thinly slice the carrots for the accompanying photograph, you can make quick work of the job by slicing the carrots in your Viking Food Processor.

  • Pinch salt
  • 2 tablespoon powdered sugar
  • 1 tablespoon orange flower water
  • 2 tablespoons orange juice
  • 1 pound carrots, peeled and thinly sliced
  • Olive oil, to taste
  • 2 oranges, sliced into sections
  • 1 tablespoon chopped fresh parsley
Combine salt, sugar, orange flower water and orange juice in a large bowl. Add carrots. Drizzle with olive oil and stir together. Chill. Just before serving, add the orange sections and chopped parsley, toss and taste for seasoning, adding more salt if needed.

Makes 6 servings