Description
A vibrant and flavorful Moroccan Carrot Salad that combines warm tender carrots with a zesty dressing, perfect as a side dish.
Ingredients
Scale
- 1½ pounds carrots chopped into bite-size pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon harissa paste or ¼ teaspoon red pepper flakes
- 1 tablespoon honey or maple syrup (optional)
- 1 clove garlic grated
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon salt (or more to taste)
- 2 twists black pepper or red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped pistachios or slivered almonds
Instructions
- Peel 1½ pounds carrots with a vegetable peeler and chop them into small bite-size chunks.
- Boil them in lightly salted boiling water for 15 to 20 minutes or until fork tender. Then drain them well and add them to a mixing bowl.
- To a small bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon harissa paste, 1 tablespoon honey, 1 clove garlic, ¾ teaspoon ground cumin, ½ teaspoon paprika, ¾ teaspoon salt, and 2 twists black pepper. Whisk well to combine.
- Pour the dressing over the warm carrots and toss to combine.
- Stir in 2 tablespoons chopped flat-leaf parsley, then set aside for 10 minutes for the flavors to meld.
- Transfer the carrots onto a serving platter and garnish with 2 tablespoons chopped pistachios.
Notes
- Adjust the amount of harissa paste or red pepper flakes based on your spice preference.
- Honey or maple syrup can be added for a touch of sweetness.
- Best served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg