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Moroccan-Spiced Carrot Salad

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Carrot and cumin salad
Carrot and cumin saladGetty Images stock
RATE THIS RECIPE
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Ingredients

  • 8 large carrots, peeled and sliced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, grated
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1 tablespoon harissa paste
  • 1/4 cup finely minced fresh cilantro
  • 1/4 cup finely minced fresh parsley
  • 2 teaspoons sesame seeds, toasted (optional)
  • Chef notes

    Middle Eastern spices turn plain carrots into a flavorful sensation. Once you taste the combo of spicy harissa, fresh herbs, zesty lemon and smoky cumin with naturally sweet and earthy carrots you may never make them any other way again.

    Preparation

    Bring a large pot of salted water to a boil and add carrots. Boil 10 minutes, or until fork tender. Drain.

    While the carrots cook, whisk together lemon juice, olive oil, garlic, chilo flakes, cumin and harissa.

    Add the carrots, cilantro and parsley. Toss to coat; garnish the dish with sesame seeds and serve warm.