Moroccan Carrot Salad

Votes: 5

Time: 40 min.
Complexity: easily
Servings: 4

This Moroccan salad is made with boiled carrots, cut into round slices. Boiled carrots are believed to be more easily digestible and contain more beta-carotene than raw carrots, making this salad incredibly healthy and a perfect example of how healthy can be delicious! The carrots' natural sweetness is beautifully complemented by a tangy dressing of olive oil, spicy harissa, garlic, lemon juice, and salt. A whole bouquet of flavors awaits, enhanced by the fragrant aroma of fresh cilantro and parsley. This Moroccan carrot salad can be served as an appetizer or as a side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg large carrots, peeled
3 tbsp. l. olive oil
1 tbsp harissa
2 cloves garlic, crushed
Juice of half a lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 15 minutes. Let cool slightly, then cut into 1cm-thick coins.
In a large bowl, combine olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Toss with the carrots to coat, then add the cilantro and parsley. Sprinkle with sesame seeds and serve warm or at room temperature, or refrigerate until ready to serve.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

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