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    Home » Recipes » Salad Recipes

    Published: Nov 30, 2015 · This post may contain affiliate links.

    Spicy Moroccan carrot salad {V, GF, Paleo}

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    This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!
    I spent the month of the Jewish Food Project festival cooking with some of the best chefs in Montreal. From haute cuisine to bagels and street food, we sampled the best of the best. There was not a dull moment in sight, and throughout it all, the highs and the lows, I felt like I was borne on the wings of angels. I felt like I had arrived.

    And yet the only taste that remains imprinted in my mind now, months after the last Jewish Food Project workshop I organized, is the spicy Moroccan carrot salad we prepared during couscous night (and salade cuite, but more on that another time).

    And today, I want to share that taste with you.

    This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!Imagine a salad that hits you right in the gut, where the flavours are so pungent and strong they make a statement all by themselves.

    Imagine a salad whose colours are so vibrant, you just can't help but stare at the bowl.

    Imagine a salad overladen with fresh garlic and cilantro and punchy, vibrant harissa.

    Better yet, stop imagining and go and make this Moroccan carrot salad, because it might be the best salad you'll ever eat - but only if you dare to make it.

    If you're new to Moroccan cooking, I suggest you tread lightly. This salad, full of raw garlic and spicy peppers, might be too advanced for the uninitiated. There are easier places to start - my roasted moroccan carrots with olives and goat cheese, for example, or my cumin-laced cauliflower soup, or even roasted eggplant zaaluk. There are dishes that are less strong, less in-your-face, but also - let's face it - less memorable.

    This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!But not this spicy Moroccan carrot salad. This salad is bold, brash, and unforgettable. It lures you in with the colours, shocks you upon first taste with the perfectly cooked carrots, and then hits a home run with the accouterments - the spicy dressing and large pieces of fragrant garlic. You don't have to eat it with bread, but if you're not sure how you feel about spicy food, I suggest you have some crackers nearby.

    My favourite way of eating this salad is atop a gluten-free lavash cracker, with a generous smear of whipped labaneh. And for that recipe, you guys are just going to have to come back next week.

    But meanwhile, make this salad, and you'll see why, of all the dishes I ate during the Jewish Food Project, this is the one that still has me waking me up in the middle of the night with serious cravings. It really is that good.

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable!

    Carrots and bowl or greens

    Spicy Moroccan carrot salad

    Ksenia Prints
    This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable! Allow at least 30 minutes for the flavours to meld, or make it the day before for the best results (the salad will keep in the fridge for a week).
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    Prep Time 40 mins
    Cook Time 20 mins
    Total Time 1 hr
    Course Salad
    Cuisine Moroccan
    Servings 2

    Ingredients
      

    • 5 medium carrots peeled and sliced in ¼” rounds (I like to cut my carrots at an angle, so that each slice is a bit elongated and has more surface area to soak up the dressing)
    • 5 cloves garlic peeled and finely chopped
    • ½ cup chopped fresh cilantro
    • 2 tablespoon Moroccan harissa
    • 1 tablespoon ground cumin
    • 1 tablespoon salt
    • Juice from one large lemon
    • 3 tablespoon vegetable oil

    Instructions
     

    • Cook carrots in boiling water until fork tender (do not overcook!), then drain and let cool.Mix all remaining ingredients for the dressing in a bowl, pour over carrots and toss gently until they are covered.
    • Refrigerate for 20-30 minutes to blend flavours.
    Tried this recipe?Comment + Rate Below!
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    1. Katie @ Whole Nourishment says

      December 01, 2015 at 8:51 am

      I don't need much imagination to imagine this salad! I think we could host a pretty good Moroccan dinner party together. 😉

      Reply
      • kseniaprints says

        December 04, 2015 at 11:22 am

        Oh my goodness how I wish we could! Come to Montreal so we can plan one 🙂

        Reply
    2. danielle is rooting the sun says

      December 01, 2015 at 10:33 pm

      ksenia i adore the sentiment of the carrots as an imprinted taste in your mouth. the flavors here are so perfect combined with the gorgeous flavor of carrot ('pungent and brash' is a lovely description!). i bet the festival was a blast! xo

      Reply
      • kseniaprints says

        December 04, 2015 at 11:21 am

        Goodness, a blast would be one way to describe it.... There were so many emotions involved in that experience! (I tried to express some of them here but barely succeeded). Thank you for your kind words - hope you had a lovely Thanksgiving!

        Reply
    3. Kimberly/TheLittlePlantation says

      December 02, 2015 at 4:43 pm

      I love your writing here. I can just taste this sald in my mouth.
      Thanks for sharing this recipe. A must try!

      Reply
      • kseniaprints says

        December 04, 2015 at 11:20 am

        Hope you do try it and let me know what you think!

        Reply
    4. Justin says

      October 09, 2016 at 8:27 pm

      Salad is amazing! We had large cloves so we used 3, 3/4 Tbls of cumin and about 1-1/2 Tbls of oil. Excellent flavor. We've added it to our "best family recipe book" it was sooo good. Thank you again for sharing!!

      Reply
      • kseniaprints says

        October 16, 2016 at 11:17 am

        Yay! It's a big favourite in my household, I am so glad you liked it! I actually ate so much of it this holiday season, it was a bit insane 🙂

        Reply

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