Bright and zingy, our Moroccan Carrot Salad harnesses the clean taste of lemon and the spiciness of hot chiles for a carrot salad that is a perfect accompaniment to any meal
Moroccan Harissa Carrot Salad
Our delicious Moroccan Harissa Carrot Salad blends the sweetness of fresh raw carrots and oranges with a spicy cumin-lemon vinaigrette for an earthy robust salad that captivates the spirit like a sunny day in Marrakech.
Rich in Vitamins A and C and fueled by the antioxidants of harissa (the blended paste of serrano chiles, garlic, lemon juice, and coriander that is widely used in many parts of the Middle East), this carrot salad will enchant you with its depth of texture and flavors.
Our families love this dish served alongside a thick rich vegetable stew, or as one of a variety of delicious salads and pickled vegetables served before the meal in the traditional Moroccan style. The combination of flavors – sweet, salty, and sour -- is an age-old method to awaken and whet the appetite.
Sublime Orange Taste
We absolutely love the combination of carrots and oranges in this Moroccan Carrot Salad! It’s a wonderfully fresh taste, and if you can find blood oranges to use in the recipe, the flavor is sublime. We like to shred the carrots, but you can also slice them on the diagonal or into thin round pieces.
Our spicy harissa dressing is a snap to make by blending store-bought harissa (also known as zhug) with fresh lemon juice, olive oil, cumin and a touch of salt. Once assembled, sprinkle with a handful of fresh chopped cilantro or parsley. The aroma of this piquant salad will turn even the most conservative taste buds adventurous!
Suggestions for Serving
Our delicious Moroccan Harissa Carrot Salad is best served cold. Find a colorful earthenware bowl to serve the salad, and top with 3-4 fresh segments of orange or a few pine nuts if desired. This carrot salad is great as a side dish or tapas appetizer. Enjoy!
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PrintMoroccan Harissa Carrot Salad
- Total Time: 32 minute
- Yield: 5 cups 1x
Description
Bright and zingy, our Moroccan Carrot Salad harnesses the clean taste of lemon and the spiciness of hot chiles for a carrot salad that is a perfect accompaniment to any meal
Ingredients
- 4 cups freshly grated carrots ( about 8 medium carrots)
- 1 cup chopped fresh cilantro ( about 1 bunch)
- 2 blood oranges, sliced and diced (use regular oranges if blood oranges are not available)
- Harissa Dressing
- 2 tsp Harissa
- 4 tbsp fresh squeezed lemon juice
- 3 tbsp extra virgin olive oil
- ¼ tsp cumin
- ¼ tsp salt
Instructions
- Toss the carrots, cilantro and oranges in a medium bowl
- Combine all the ingredients for the dressing in a glass jar with a lid and shake well. Add to the salad, toss well and refrigerate for at least an hour
Notes
- This salad last for 4-5 days in the refrigerator.
- It can be served as a side dish or as a part of a tapas or mezze spread
- Use it in sandwiches and wraps o as part of a dinner bowl
- Prep Time: 10 minutes plus 1 hour of refrigeration
Nutrition
- Serving Size: ½ cup
- Calories: 99
- Sugar: 7.7
- Sodium: 142.4
- Fat: 4.6
- Saturated Fat: 0.7
- Unsaturated Fat: 3.6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 1.6
- Cholesterol: 0
Sam says
Do you have a recipe for chug?
Vicky & Ruth says
Hi Sam, you can find 2 good recipes for Zhug in the cookbooks Zahav and Jerusalem. Zahav's recipe is a simpler one. You can probably find the cookbooks in your library or if you visit a Barnes and Noble store. We hope that helps.
Sam says
Oy! Zhug
Edwina says
I haven't made a carrot salad in a long time. This looks delicious. I like all those flavors. I can't wait to try it.
Sam says
This was so good! I've been looking for new recipes to experiment with, and I've never done anything Moroccan so this was definitely new! And I really loved the Harissa dressing, I made enough extra to bottle it up for later use - thanks for sharing!
★★★★★
Vicky & Ruth says
Thank you so much!