Moroccan Carrot Salad



  • 1kg carrots, peeled
  • ½ red onion, cut into 2 pieces
  • 1/3 cup currants or raisins
  • 400g tinned chickpeas, drained and rinsed
  • ¼ bunch coriander, finely chopped
  • 2 tbs fresh mint, finely chopped
  • ¼ cup slivered almonds, roasted


  • 3 tbs (60ml) lemon juice
  • 3 tbs (60ml) orange juice
  • 2 tbs (40ml) olive oil
  • 1 tbs (20ml) honey (optional)
  • 1 tsp ground cumin
  • ½ tsp sweet paprika
  • ¼ tsp cinnamon
  • 1 tsp ground coriander
  • Salt and pepper


  1. Fit the Fusion Master Grater with the Coarse Cone and coarsely grate the carrots. Place into a bowl and set aside.
  2. Fit the Fusion Master Grater with the Slicer Cone and slice the red onion. Place into the bowl with the carrot.
  3. Add in currents, chickpeas, coriander, mint and slivered almonds. Toss to combine.
  4. Place all dressing ingredients into the 600ml Quick Shake, place on the cover and shake to combine. Pour over dressing just before serving. Season with salt and pepper.

Tupper Tips:

  • If preferred, gently sauté carrot and onion in a frypan until softened with the spices before adding remaining ingredients in a serving bowl.