Moroccan Raw Carrot Salad
A vibrant and flavorful North African salad featuring freshly grated carrots marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices including cumin, paprika, and harissa. Perfect as a refreshing side dish.
Ingredients
- •1 pound carrots
- •¼ cup vegetable oil
- •3 tablespoon fresh lemon juice
- •¼ cup fresh cilantro
- •2 cloves garlic
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •1 pinch salt
- •½ teaspoon harissa
- •1 tablespoon green chilies
- •¼ teaspoon cayenne
Cooking Instructions
- 1.
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
120 min
- 2.
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
10 min
