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In Morocco, when temperatures soar, this refreshing dish is often served to help combat the heat at the beginning of a meal. The crispy carrots and sweet orange juice work to cleanse the palate and refresh the senses before enjoying heartier dishes. Beyond this dish’s refreshing qualities, its vibrant flavors and simple preparation make it perfect for summertime gatherings or as a light snack any time of year. Although the dish is referred to as a salad, its light consistency is closer to a chilled soup due to the orange juice. Make sure the shredded carrots and the orange juice are both chilled before mixing them with the rest of the ingredients, and chill the serving bowls too, if you like.
Ingredients
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1pound carrots 1 1/2cups freshly squeezed orange juice (from about 5 oranges) 1 1/2tablespoons honey or granulated sugar, plus more to taste 2teaspoons orange blossom water 1/8teaspoon ground cinnamon 1/8teaspoon fine sea salt Toasted sliced almonds, for garnishing 1handful fresh mint leaves (optional), roughly chopped, for garnishing
Directions
Peel and shred carrots on the large holes of a box grater, then refrigerate until chilled (alongside the orange juice), about 1 hour. In a large bowl, combine the chilled carrots, orange juice, honey, orange blossom water, cinnamon and salt. Taste and adjust the seasoning, adding more honey if desired. Transfer to small bowls and serve immediately, garnishing with sliced almonds and mint leaves (if using), or cover and refrigerate for up to 1 hour before serving.
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