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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.