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Author Notes: I'm not sure where I found this recipe, but it's become one of my favorites. During the summer I make it nearly every week. It's similar to many other Moroccan salad recipes, except that the carrots are raw, which makes a world of difference.
Everything depends on the quality of the carrots, so try to get ones that are sweet and have lots of flavor, or this salad will be a sad disappointment. —Brooklynrosie
pound carrots (or one large bunch)
tablespoons extra virgin olive oil
zest and juice from 1 large lemon
cup chopped flat-leaf parsley
garlic cloves, minced
teaspoon ground cumin
teaspoon sweet Spanish paprika
teaspoons cayenne or harissa, if you have it
teaspoon granulated sugar
salt to taste
- Coarsely grate the carrots. You can peel them if you like, though I don't bother. Place the grated carrots in a large bowl.
- In a smaller bowl, mix the rest of the ingredients well and pour over the grated carrots.
- Stir everything well--I find it works best to mix with my hand, or a large fork.
- Let the salad sit for at least 30 minutes so the flavors can develop. You can do this at room temperature or in the fridge, depending on your preference.
- This recipe was entered in the contest for Your Best Carrot Recipe