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Spicy Moroccan carrot salad
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).
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.