Author Notes: I’m not sure where I found this recipe, but it’s become one of my favorites. During the summer I make it nearly every week. It’s similar to many other Moroccan salad recipes, except that the carrots are raw, which makes a world of difference.
Everything depends on the quality of the carrots, so try to get ones that are sweet and have lots of flavor, or this salad will be a sad disappointment. —Brooklynrosie
Serves: 4-6
Ingredients
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1
pound carrots (or one large bunch)
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2-4
tablespoons extra virgin olive oil
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zest and juice from 1 large lemon
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1/4
cup chopped flat-leaf parsley
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2-3
garlic cloves, minced
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1
teaspoon ground cumin
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1
teaspoon sweet Spanish paprika
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1/4-1/2
teaspoons cayenne or harissa, if you have it
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1/4
teaspoon granulated sugar
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salt to taste
Directions
- Coarsely grate the carrots. You can peel them if you like, though I don’t bother. Place the grated carrots in a large bowl.
- In a smaller bowl, mix the rest of the ingredients well and pour over the grated carrots.
- Stir everything well–I find it works best to mix with my hand, or a large fork.
- Let the salad sit for at least 30 minutes so the flavors can develop. You can do this at room temperature or in the fridge, depending on your preference.
