Description
A vibrant and flavorful Moroccan Carrot Salad featuring tender cooked carrots tossed with fresh herbs and warm spices like cumin and harissa, dressed in lemon juice and extra virgin olive oil, and finished with a sprinkle of toasted sesame seeds. This simple yet unique salad makes for a perfect vegan starter or side dish. :contentReference[oaicite:0]{index=0}
Ingredients
– 2 lb carrots, peeled and cut into medallions
– Water (for boiling)
– Kosher salt (for boiling and seasoning)
– 1 celery stalk, chopped
– 3/4 tsp harissa spice
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp sweet paprika
– 1 to 2 garlic cloves, minced
– 1/2 cup chopped fresh cilantro (mint or parsley can be used as alternatives)
– 1 to 2 tbsp fresh lemon juice
– 3 tbsp extra virgin olive oil
– 3 tbsp toasted sesame seeds (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add the carrot medallions and cook for about 20 minutes until tender. Drain.
2. Transfer the cooked carrots to a large mixing bowl. While still warm, season with a dash of kosher salt, harissa spice, cumin, coriander, and paprika.
3. Add the minced garlic, chopped celery, and fresh cilantro to the bowl.
4. Drizzle with fresh lemon juice and extra virgin olive oil. Toss everything together until well combined.
5. If desired, sprinkle toasted sesame seeds on top before serving.
Notes
– For a spicier salad, adjust the amount of harissa spice to taste.
– This salad can be served warm or at room temperature.
– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1cup
- Calories: 74kcal
- Sugar: 9g
- Sodium: 1197mg
- Fat: 23g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg