Moroccan Carrot Salad
A vibrant and flavorful Moroccan Carrot Salad featuring tender cooked carrots in a warm, spiced dressing. This easy-to-make side dish is perfectly balanced with sweet, spicy, and tangy notes. It's a beautiful and healthy addition to any meal.
Ingredients
- 1 pound carrots (peeled and sliced into medallions)
- 4 cups water
- 1 teaspoon Kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 celery stalk (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon harissa spice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Boil the carrots: In a medium pot, bring water and salt to a boil. Add the sliced carrots and cook for 8-10 minutes until fork-tender.
- Whisk the dressing: While the carrots cook, whisk together olive oil, lemon juice, minced garlic cloves, and all the spices in a large bowl.
- Combine ingredients: Drain the cooked carrots well and immediately add them to the bowl with the dressing. Add the chopped celery and fresh cilantro.
- Toss and serve: Gently toss everything until the carrots are evenly coated. Garnish with toasted sesame seeds and serve the salad warm or at room temperature.
Notes
- For the best flavor, allow the salad to marinate for at least 30 minutes before you serve it.
- Store any leftovers in an airtight container in the refrigerator for up to four days.
- Feel free to add a handful of raisins or chopped dates for a touch of sweetness.
- If you don't have cilantro, you can easily substitute it with fresh parsley or mint.
- Adjust the amount of harissa spice to control the heat level to your personal preference.