Moroccan Raw Carrot Salad
This one is best made ahead! Some different flavor profiles to enjoy!
Ingredients
1
pound
carrots
coarsely grated (about 4 cups)
1/4
cup
extra virgin olive oil
3-4
T
fresh lemon juice
1/4
cup
chopped cilantro or parsley
2-4
cloves
garlic
mashed or minced
1
tsp
ground cumin or ½ tsp ground cumin and ¼ground cinnamon
1
tsp
sweet paprika
pinch
of salt
1/2
tsp
harissa
Northwest African chilipaste
1
T
minced green chilies
or ¼ to ½ tsp cayenne (optional)
Instructions
In a large bowl, mix together all the ingredients.
Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots.
Served chilled or at room temperature.
Recipe Notes
Adapted from Epicurious (www.epicurious.com)