Moroccan Carrot Salad
Salad doesn’t just have to be greens! Enhance your salads to incorporate tons of different colors, flavors, and textures.
This Moroccan carrot salad recipe is a delicious take on the familiar color and flavor of carrots. Grating the carrots gives them a lot of surface area to absorb the delicious dressing, and brings out their natural sweetness.
Harissa is a delicious condiment made out of roasted peppers, chiles, and olive oil. You can make your own, but it can also be found in many grocery stores, such as Whole Foods. It is so delicious and versatile - it can be mixed into dressings, marinades, or used to top grilled meat or fish. There are no limits to its versatility so feel free to experiment!
When I made this salad at our Physician Wellness Retreat, the kids jumped in to help out! One grated the carrots, one mixed up the dressing, and one added the sesame seeds. It was a hit across all age groups!
3-4 carrots, grated, about 2 cups
3 TBSP extra virgin olive oil
1 ½ TBSP orange champagne vinegar, OR 1 TBSP champagne vinegar and ½ TBSP orange juice
2 teaspoons harissa, more to taste
1 teaspoon honey
2 tablespoons fresh chopped parsley
1 tablespoon sesame seeds; white, black, or a mixture of both
Salt, pepper, and chili flakes to taste
Grate the carrots into a large bowl.
In a medium-sized mixing bowl, whisk together olive oil, vinegar (and orange juice, if using), harissa, and honey. Taste and adjust seasonings to suit your desired level of spice and acidity.
Stir in parsley and sesame seeds. Season with salt, pepper, and some chili flakes if you want to give it an extra kick.