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5
from 1 vote
Moroccan Carrot Salad
Moroccan carrot salad
, with a spicy harissa lemon and olive oil salad dressing, is refreshing, authentic, and full of crisp, healthy flavors!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Chill Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
salads
Cuisine:
Moroccan, North African
Servings:
4
Author:
Kevin
Ingredients
1
lb
carrots
peeled
Dressing
1
lemon
juiced
3
tbsp
olive oil
2
tsp
harissa paste
2
cloves
garlic
minced
1/2
tsp
ground coriander
1/2
tsp
caraway seeds
1/8
tsp
salt
For Plating
2
cups
arugula leaves
Garnish
4
oz
feta cheese
crumbled
US Customary
-
Metric
Instructions
Trim and discard ends of carrots. Use a box grater or mandolin slicer to shred, or use a knife to cut carrots into matchstick size pieces.
In a small bowl, whisk together 3 tablespoons lemon juice, olive oil, harissa paste, garlic, coriander, caraway seeds and salt.
Add the carrots to the bowl and toss with dressing. Chill at least 30 minutes before serving.
Divide arugula on plates, top with chilled carrot salad, and garnish with crumbled feta cheese.
Nutrition
Calories:
231
kcal
|
Carbohydrates:
16
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
25
mg
|
Sodium:
472
mg
|
Potassium:
477
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
19313
IU
|
Vitamin C:
23
mg
|
Calcium:
207
mg
|
Iron:
1
mg