GLUTEN-FREE, LUNCH, RECIPES, SALAD, SIDE, VEGAN

moroccan spicy carrot salad

March 28, 2012
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This cooked salad is just one of many cooked salads that Moroccan Jews make and serve like tapas at Shabbat dinner. The are not really salads but I don’t know why we call them salads. There is a cooked tomato and pepper jam-like dip called matbucha, babaganush (eggplant dip), beet salad, olives salad and many more. My mother makes them all every Friday. If you ask me what do I miss the most right now I would say Shabbat dinner at my mother’s. 

The harissa is the key for this salad but if you don’t have any you can make a dressing that works well too. You can also make my harissa recipe,it’s very easy to make. 

Spicy Moroccan carrot salad
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Ingredients
  1. 10 medium carrots
  2. ¼ cup parsley, chopped finely
  3. 2 tablespoons harissa or make the dressing below
  4. 3 garlic cloves, crushed
  5. ½ teaspoon ground cumin
  6. 2 tablespoons harissa (or 1 teaspoon sweet paprika and 1/2 teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
  7. 2 tablespoons lemon juice
  8. 2 tablespoons olive oil
  9. salt
Instructions
  1. Peel the carrots and slice them 1.5in (2cm) thick; Put them in a saucepan with salted water and bring to a boil. Lower the heat and simmer until almost tender, about 10 minutes. Drain with a colander and leave to dry out completely.
  2. If you don't have harissa, mix all the dressing ingredients in a small mixing bowl.
  3. Put the carrots in a bowl with the parsley and harissa or dressing, and toss. Taste and correct seasoning. Serve or store in a container in the fridge up to five days.
Notes
  1. This salad tastes better when it's in room temperature.
Shelly's Humble Kitchen http://www.shellyshumblekitchen.com/

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1 Comment

  • Reply Liraz March 28, 2012 at 23:21

    I love Moroccan salads.
    You have to say that they go well with our
    Home made bread.

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