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Moroccan Carrot Salad
Course:
Salads - Green & Vegetable
Cuisine:
Mediterranean
Ingredients
2
Pounds
Carrots
Peeled & Sliced
3
Tablespoons
Extra Virgin Olive Oil
2
Tablespoons
Fresh Lemon Juice
3/4
Teaspoon
Harissa
1/2
Teaspoon
Cumin
1/2
Teaspoon
Coriander
1/2
Teaspoon
Sweet Paprika
1/4
Teaspoon
Kosher Salt
1 to 2
Cloves
Garlic
Minced
1/2
Cup
Cilantro
Chopped (or Mint or Parsley)
2
Tablespoons
Sesame Seeds
Toasted
Instructions
In a small bowl combine all ingredients except carrots.
In a large Dutch oven, bring a pot of salted water to a boil, add carrots and cook until carrots are just tender. Drain well.
For best flavor toss with salad dressing while still hot. Set aside to cool. Serve at room temperature or refrigerate.