Moroccan Carrot Salad
Make this simple and flavorful Moroccan carrot salad—packed with cumin, garlic, and cilantro. A fresh, vibrant addition to any dish!
Ingredients
Cooking the carrots
- 8 medium carrots (about 600 grams total)
- 1 tbsp salt
- 1 tbsp sugar
- Juice of 1 lemon
Sauce
- 2 cloves garlic, grated
- 1 heaping tsp harissa paste (see recipe notes for substitutes)
- 1 handful cilantro leaves, chopped (you can also use parsley)
- ¼ tsp ground cumin
- 3 tbsp olive oil
- 4-6 tbsp lemon juice, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and cut the carrots into 1 cm or ½-inch discs or half-discs. Use a crinkly-cut knife if you have one.
- In a large pot of water over medium-high heat, add salt, sugar, and lemon juice (the ingredients from the 'cooking the carrots' section). Add the carrots and cook for 10-15 minutes, until al dente (soft but with a bite).
- While the carrots cook, prepare the sauce by mixing all the ingredients. Start with 4 tbsp of lemon juice, adding more if needed after mixing with the carrots.
- When the carrots are done, strain them and mix with the sauce while still hot.
- Taste and adjust seasoning. For the best flavor, let the salad rest for 30 minutes to 1 hour so the carrots can soak up the flavors.
- Store in an airtight container in the fridge and enjoy cold.
Notes
If you don’t have harissa, you can substitute 1 teaspoon of it with one of the following:
- ½ teaspoon chili flakes + ½ teaspoon smoked paprika
- ½ teaspoon sriracha + ½ teaspoon sweet paprika