This Moroccan Carrot Salad is a vibrant and flavorful side dish, perfect for adding a burst of color and spice to your meal. Tender carrots are tossed in a tangy, spicy dressing with notes of harissa, cumin, and paprika, bringing a blend of smoky and sweet flavors. Topped with crunchy pistachios or almonds and fresh parsley, this salad is not only delicious but also incredibly nutritious. It’s a great make-ahead dish that gets even better as the flavors meld together, making it ideal for potlucks or weekday meals.
Ingredients:
- 1½ pounds carrots, chopped into bite-size pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon harissa paste (or ¼ teaspoon red pepper flakes, adjust to taste)
- 1 tablespoon honey or maple syrup (optional)
- 1 clove garlic, grated
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon salt, or more to taste
- 2 twists black pepper, or additional red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped pistachios or slivered almonds
- 680 g carrots, chopped into bite-size pieces
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 15 ml harissa paste (or ¼ teaspoon red pepper flakes, adjust to taste)
- 15 ml honey or maple syrup (optional)
- 1 clove garlic, grated
- 1.5 g ground cumin
- 1 g paprika
- 1.5 g salt, or more to taste
- 2 twists black pepper, or additional red pepper flakes
- 15 g chopped flat-leaf parsley
- 15 g chopped pistachios or slivered almonds
Instructions:
- Cook the Carrots: Bring a pot of salted water to a boil. Add the chopped carrots and cook for about 8–10 minutes, or until they are tender but still firm (al dente). Drain and set aside to cool.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, harissa paste (or red pepper flakes), honey or maple syrup if using, grated garlic, cumin, mix in the paprika, salt, and black pepper until everything is thoroughly blended.
- Combine Salad: Place the cooked carrots in a large bowl. Pour the dressing over the carrots and toss to coat them evenly.
- Add Garnishes: Add the chopped parsley and pistachios (or almonds) to the salad, gently folding them in.
- Serve or Chill: Serve immediately at room temperature, or chill in the refrigerator for 30 minutes to allow flavors to meld further. Garnish with extra parsley or nuts if desired.
Conclusion:
This Moroccan Carrot Salad is a wonderful combination of sweet, spicy, and tangy flavors, with a beautiful contrast of textures. It pairs well with grilled meats, stews, or a simple grain-based dish. With the earthy warmth of cumin and the citrusy kick of lemon, this salad is an unforgettable side dish that will elevate any meal. Enjoy it fresh or let it marinate in the fridge for even deeper flavor!
Spicy Moroccan Carrot Salad with Harissa and Citrus
A bold Moroccan-inspired carrot salad made withtender carrots, spicy harissa, tangy lemon, and crunchy nuts. It’s a perfectside dish or appetizer, offering a delightful balance of spice, sweetness, andcitrus.
Ingredients
- 1½ pounds carrots chopped into bite-size pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon harissa paste or ¼ teaspoon red pepper flakes, adjust to taste
- 1 tablespoon honey or maple syrup optional
- 1 clove garlic grated
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ¾ teaspoon salt or more to taste
- 2 twists black pepper or additional red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped pistachios or slivered almonds
- 680 g carrots chopped into bite-size pieces
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 15 ml harissa paste or ¼ teaspoon red pepper flakes, adjust to taste
- 15 ml honey or maple syrup optional
- 1 clove garlic grated
- 1.5 g ground cumin
- 1 g paprika
- 1.5 g salt or more to taste
- 2 twists black pepper or additional red pepper flakes
- 15 g chopped flat-leaf parsley
- 15 g chopped pistachios or slivered almonds
Instructions
- Cook the Carrots: Bring a pot of salted water to a boil. Add the chopped carrots and cook for about 8–10 minutes, or until they are tender but still firm (al dente). Drain and set aside to cool.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, harissa paste (or red pepper flakes), honey or maple syrup if using, grated garlic, cumin, mix in the paprika, salt, and black pepper until everything is thoroughly blended.
- Combine Salad: Place the cooked carrots in a large bowl. Pour the dressing over the carrots and toss to coat them evenly.
- Add Garnishes: Add the chopped parsley and pistachios (or almonds) to the salad, gently folding them in.
- Serve or Chill: Serve immediately at room temperature, or chill in the refrigerator for 30 minutes to allow flavors to meld further. Garnish with extra parsley or nuts if desired.