Moroccan Carrot Salad

Carrots, arise and protest (why not, everybody else is doing it!). Saddled unfairly with a reputation for being bland and boring, this Moroccan carrot salad will make you think of that unjustly maligned root vegetable in an entirely new way. In this preparation, carrots that are just on the firm side of tender, are dressed in lemon juice, extra virgin olive oil, and date honey, enlivened with the warmth of cumin and zing of harissa. Be warned: this lightly spicy, sweet, tangy, salad may become addictive.

Moroccan Carrot Salad

This recipe for Moroccan carrot salad, by cookbook doyenne Adeena Sussman, published in her ground-breaking cookbook, Shabbat: recipes and rituals from my table to yours, is traditionally offered as part of a salatim or mezze spread in Israeli homes and restaurants. Enjoyed with an array of other dishes that make up a mezze, like baba ghanouj, hummus, tahina dip, and Turkish salad (a red sauce-like dip), this salad will soon become a star attraction at your dinner table. And more good news, Moroccan carrot salad gets better as it marinates, so it’s the perfect make-ahead side or starter. Still think carrots are boring? Not a chance.

Assemble your ingredients. Bring a large pot of salted water to a boil. Add the carrots to the pot, return to a boil and cook until the carrots can be pierced with the tip of a sharp knife, but aren’t soft, about 10 minutes, depending on the size of the carrots. Drain the carrots and set them aside. When cool enough to handle, slice them into 1/4-inch rounds.

While the carrots are cooling, zest the lemon into a bowl and juice it. Whisk in the olive oil, harissa, honey or silan, cumin, garlic, and 1 teaspoon of salt. Add the cut carrots to the bowl with the dressing, and toss to coat. Stir in the chopped dates and garnish with fresh parsley and pomegranate seeds before serving, if desired. This salad will keep up to 5 days in the refrigerator. Serve at room temperature for maximum flavor.

Print Recipe

Moroccan Carrot Salad

Soups and Salads

By Adeena Sussman, Shabbat – Serves: 8

Prep Time: 15 minutes – Cooking Time: 10 minutes – Total Time: 25 minutes

Carrots that are just on the firm side of tender, are dressed in lemon juice, extra virgin olive oil, and date honey, enlivened with the warmth of cumin and zing of harissa.

Ingredients

• 1 teaspoon kosher salt, plus more for salting water and as needed
• 1½ pounds medium carrots, trimmed and peeled (about 5-6 large carrots)
• 1 large lemon
• ¼ cup olive oil
• 1-2 teaspoons Harissa
• 1 tablespoon honey or silan (date syrup)
• 1 teaspoon ground cumin
• 1 clove garlic, grated
• 3 Medjool dates, pitted and chopped
• 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons pomegranate seeds (optional)

Instructions

1

Bring a large pot of salted water to a boil. Add the carrots to the pot, return to a boil and cook until the carrots can be pierced with the tip of a sharp knife, but aren't soft, about 10 minutes, depending on the size of the carrots. Drain and cool the carrots. When cool, slice into 1/4-inch rounds.

2

While the carrots are cooling, zest the lemon into a bowl and juice it. Whisk in the olive oil, harissa, honey or silan, cumin, garlic, and 1 teaspoon of salt. Add the cut carrots to the bowl with the dressing, and toss to coat. Stir in the chopped dates and garnish with fresh parsley and pomegranate seeds before serving, if desired. This salad will keep up to 5 days in the refrigerator. Serve at room temperature for maximum flavor.