Moroccan Harissa Carrot Salad

This Moroccan carrot salad was a standard on my mother’s everyday table. It is garlicky, vinegary, and simply delicious. It is also easy to make and adds richness and color to any table.

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In a large pot, bring salted water to a boil and add peeled carrots. Lightly cook the carrots until tender- you do not want them to break apart when mixing. Drain and cool before cutting into ¼ thick slices. In a mixing bowl, add the chopped fresh garlic, Harissa hot sauce, cumin, oil, and parsley. Mix well so the carrots get evenly coated. Add paprika, cumin and/or chili pepper flakes for garnish and taste.