Serves 6
20 min
North African-Spiced Carrot and Parsnip Salad
Recipe GLPR695622f715f8ee
A vibrant, plant-based salad featuring shredded carrots and parsnips dressed in a warm-spiced vinaigrette infused with cinnamon, cumin, coriander, and ginger. Toasted pistachios, plump raisins, and fresh cilantro add layers of texture and flavor. This bright, North African-inspired dish is naturally dairy-free and gluten-free, making it an excellent side for grain bowls or as a light main course.
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Ingredients
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
3 large carrots, about 3/4 pound total
3 large parsnips, about 3/4 pound total
1/4 cup fresh lemon juice
1 tablespoon honey
3/4 teaspoon harissa paste
Sea salt and freshly ground black pepper, to taste
6 tablespoons extra-virgin olive oil
1/2 cup shelled pistachio nuts, toasted and coarsely chopped
2/3 cup raisins
1/4 cup fresh cilantro or mint, coarsely chopped
Directions
Place the cinnamon, cumin, coriander, and ginger in a small, heavy skillet over medium-low heat. Toast the spices, stirring frequently, for about 2 minutes until they become fragrant and release their oils. Remove the pan from the heat and allow the spices to cool to room temperature.
Peel the carrots and parsnips and shred them using the large holes of a box grater. Place the shredded vegetables in a large mixing bowl.
In a small bowl, combine the cooled toasted spices, lemon juice, honey, harissa, and a scant half-teaspoon of sea salt. Whisk together until the harissa is dissolved. Slowly pour the olive oil into the mixture while whisking constantly until the dressing is well emulsified. Taste the dressing and adjust the seasonings as needed.
Add the pistachios to the bowl with the shredded carrots and parsnips. Add the raisins, half-teaspoon of sea salt, a few grinds of black pepper, and pour the prepared dressing over the vegetables. Toss everything together thoroughly until all ingredients are evenly coated. Taste the salad and adjust salt and pepper to your preference.
Transfer the salad to a serving platter or bowl. Garnish generously with the fresh cilantro or mint and serve immediately.
