Moroccan Carrot Salad

This mezze or as we call it cooked salad is just one of many cooked salads that my Moroccan grandmother and mother make every Friday for Shabbat dinner. Between the tomato and pepper jam-like dip called matbucha, babaganush (eggplant dip), beet salad, olives salad and many more, this one is this easiest to prepare.

Moroccan Carrot Salad

Simple mezze, appetizer or snack.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Mezze, Salad
Cuisine: Moroccan
Keyword: Gluten-Free, Plant-Based
Servings: 4 as mezze
Author: Shelly
Cost: $3

Ingredients

  • 10 medium carrots
  • ¼ cup parsley, chopped finely
  • 2 tablespoons harissa or make the dressing below
  • 3 garlic cloves, crushed
  • ½ teaspoon ground cumin
  • 2 tablespoons harissa (or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt

Instructions

  • 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.
  • If you don't have harissa, mix all the dressing ingredients in a small mixing bowl.
  • 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

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 your own harissa,  it's very easy. 
This salad tastes better when it's in room temperature. 

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