Moroccan Carrot Salad

An exotic mix of zesty citrus, sweet carrots, fresh herbs, feta, and warmly spiced, piquant Moroccan honey-lemon dressing, this Moroccan Carrot Salad makes a quick, refreshing side.

Adapted from a recipe by Chef Priscilla Umeda.

Course Salad, Side Dish

Cuisine French-Moroccan

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings Servings

Calories 184kcal

Author Renee

Equipment

Ingredients

¼ cup olive oil
3 medium garlic cloves minced
¾ teaspoon ground cumin
½ teaspoon ground caraway seeds
½ tablespoon harissa
⅛ teaspoon ground cinnamon
¾ teaspoon sweet paprika
1½ tablespoon honey
¼ cup fresh lemon juice
1 preserved lemon rind only, finely minced
sea salt & freshly ground pepper to taste
1 pound carrots peeled and julienned or shredded
¼ cup finely chopped fresh cilantro
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
4 ounces feta crumbled

US Customary - Metric

Instructions

Heat oil in small skillet over medium heat.
Add garlic, cumin, caraway, and harissa. Cook until fragrant; about one minute.
Remove from heat and add the cinnamon, paprika, honey, lemon juice, and preserved lemon. Stir to combine.
Salt and pepper to taste. Set aside.
¼ cup olive oil, 3 medium garlic cloves, ¾ teaspoon ground cumin, ½ teaspoon ground caraway seeds, ½ tablespoon harissa, ⅛ teaspoon ground cinnamon, ¾ teaspoon sweet paprika, 1½ tablespoon honey, ¼ cup fresh lemon juice, 1 preserved lemon, sea salt & freshly ground pepper
In a large bowl, combine carrots, herbs, and feta.
Toss until evenly mixed.
1 pound carrots, ¼ cup finely chopped fresh cilantro, ¼ cup finely chopped flat-leaf parsley, ¼ cup finely chopped fresh mint, 4 ounces feta
Pour prepared sauce over carrot mixture.
Mix until well combined.
Chill before serving.
Garnish with additional fresh herbs, feta, and lemon slices.

Notes

If you plan to serve this salad for a party, take the time to julienne the carrots: it makes for a prettier presentation. For everyday serving, grating them works just fine.

Nutrition