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Marinated Spiced Carrot Salad - A Family Feast

Marinated Spiced Carrot Salad

Note: We used a spiralizer to cut the carrots, beets and jicama but that is totally optional. A potato peeler works just as well and in fact, that is how we had this served to us. (We were just dying to try our new gadget.) Also note that this salad is best if it marinates for a day or two. The carrots soften up a bit and absorb some of the marinade. Finally, as long as you end up with 1 ½ pounds of peeled vegetables, it doesn’t matter what combination you use. You could use all regular carrots and it would still taste great, just not as colorful.

Yield: 6-8 servings 1x
Prep: 24 hours 30 minsTotal: 24 hours 30 minutes


  • 3/4 pound carrots (the commonly found orange variety)
  • 1/2 pound yellow beets or purple carrots
  • 1/4 pound jicama or other hard fresh vegetable, or simply increase the amount carrots
  • 1 whole navel orange
  • 1/2 cup currants
  • 1/4 cup golden raisins
  • 1/3 cup shelled pistachios
  • 1/4 cup whole almonds
  • 3/4 cup orange juice
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • Pinch of dry ginger


  1. Start with a large bowl to place the salad ingredients after they are prepped.
  2. Using a spiralizer or carrot peeler, prepare carrots, beets and jicama and add to the bowl.
  3. Peel orange and cut into half sized segments, removing as much pith and seeds as possible and add to the bowl.
  4. Add currants, raisins and pistachios to the bowl.
  5. Crush almonds in mini food processor (see here) or chop by hand and add to the bowl.
  6. Add orange juice, brown sugar, honey, cinnamon, cardamom and ground ginger.
  7. Stir and seal in a container mixing around now and then while it marinates. Marinate for 24-48 hours before serving. (Strain excess juice if necessary before serving.)

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