North-African-Style cooked carrot salad
This easy and quick salad can be eaten as an appetizer, side, snack or tacked in a sandwich.
Prep Time7 minutes mins
Cook Time5 minutes mins
Total Time12 minutes mins
Course: Appetizer, Mezze, Salad
Cuisine: Moroccan
Diet: Vegan
Keyword: Gluten-Free, Plant-Based
Servings: 4 as mezze
Author: Shelly
Cost: $3
- 10 medium carrots
- ¼ cup parsley, chopped finely
- 1 tablespoon harissa or make the dressing below - check how spicy it is before adding it
- 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
- salt
Cut the carrots in half and steam them for 4 minutes. Pierce them gently with a sharp knife. You should feel a little resistant. If the resistance is too strong, steam for 2 more minutes. Remove from the heat and wash with cold water to stop the cooking.
If you don't have harissa, put the paprikas and oil in a small jar or coffee mag and mix to combine.
Slice the carrots and put in a medium bowl. Add harissa (or paprika oil), garlic, parsley, lemon juice, cumin and salt, and toss. Serve or store in a container in the fridge for up to 5 days.