Serves 6
140 min
Moroccan Raw Carrot Salad
Recipe GLPR31dc3920002b27
This vibrant Moroccan carrot salad features grated carrots tossed with a bright citrus and spice dressing featuring lemon juice, cumin, paprika, and fresh garlic. The vegetables marinate for hours, allowing the warm spices to infuse throughout. Served chilled or at room temperature, it's a refreshing North African side dish with aromatic cilantro, a hint of harissa warmth, and the earthy complexity of cumin and paprika.
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Ingredients
1 pound carrots
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup fresh cilantro, chopped
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of salt
1/2 teaspoon harissa (optional)
Directions
Coarsely grate the carrots using a box grater or food processor fitted with the grating blade. Measure out approximately 4 cups of grated carrot and transfer to a large mixing bowl.
Add the vegetable or olive oil, fresh lemon juice, minced garlic, ground cumin, sweet paprika, and a pinch of salt to the grated carrots.
If using harissa for a spicy kick, add the optional 1/2 teaspoon to the bowl. Stir all ingredients together until the carrots are evenly coated with the dressing.
Fold in the fresh chopped cilantro until well distributed throughout the salad.
Cover the bowl and refrigerate for at least 2 hours, or preferably up to 2 days. This allows the spices and citrus to fully infuse the carrots and develop deeper flavor complexity.
Before serving, stir the salad gently to redistribute the dressing. Serve chilled or allow to come to room temperature for about 30 minutes, depending on preference.
