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).
Prep Time 40minutes
Cook Time 20minutes
Total Time 1hour
Author Ksenia Prints
5medium carrotspeeled 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)
5clovesgarlicpeeled and finely chopped
½cupchopped fresh cilantro
Juice from one large lemon
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.
Spicy Moroccan carrot salad https://immigrantstable.com/spicy-moroccan-carrot-salad/ November 30, 2015