Moroccan Raw Carrot Salad

moroccan salad vegetable appetizer side no-cook quick & easy carrot vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free no sugar added kosher

Gil Marks

Makes 5 to 6 servings

Source

Ingredients

1 pound carrots, coarsely grated (about 4 cups)

1/4 cup vegetable oil or extra-virgin olive oil

3 to 4 tablespoons fresh lemon juice

1/4 cup chopped fresh cilantro or parsley

2 to 4 cloves garlic, mashed or minced

1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon

1 teaspoon sweet paprika

Pinch of salt

About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

Method

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.

Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.