Carrot and Cumin Salad

Name: Carrot and Cumin Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1.5 lbs carrots, peeled, sliced; 3 tbsp olive oil; 4 garlic cloves, minced; 2 tsp ground cumin; 1 tsp sweet paprika; 1 tsp harissa paste; 1 lemon, juiced; 1/2 tsp kosher salt; 1/4 cup fresh cilantro, chopped; 2 tsp white wine vinegar

A bright North African cooked carrot salad dressed with toasted cumin, harissa, lemon, and olive oil. Served warm or at room temperature, it makes an easy and vibrant side dish or mezze spread addition.

25 minEasyServes 4120 cal/serving

North AfricanSaladStovetopVeganMediterraneanHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

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Ingredients

1.5 lbs carrots, peeled, sliced
3 tbsp olive oil
4 garlic cloves, minced
2 tsp ground cumin
1 tsp sweet paprika
1 tsp harissa paste
1 lemon, juiced
1/2 tsp kosher salt
1/4 cup fresh cilantro, chopped
2 tsp white wine vinegar

Instructions

1

Bring a medium saucepan of salted water to a boil. Add 1.5 lbs peeled, sliced carrots and cook 8-10 minutes until just tender when pierced with a fork but still holding their shape. Drain well.
2

Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Add 2 tsp ground cumin, 1 tsp sweet paprika, and 1 tsp harissa paste; stir and cook another 30 seconds.
3

Add the drained carrots to the skillet, tossing to coat in the spiced oil. Cook 2 minutes to warm through and meld the flavors.
4

Remove from heat. Add juice from 1 lemon, 2 tsp white wine vinegar, and 1/2 tsp kosher salt; toss well. Taste and adjust seasoning.
5

Transfer to a serving platter and scatter 1/4 cup chopped fresh cilantro over the top. Serve warm or at room temperature.

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Questions

Is there a substitute for harissa in Carrot and Cumin Salad?

The entry for Carrot and Cumin Salad calls for 1 tsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I make Carrot and Cumin Salad less spicy?

Yes. The heat in Carrot and Cumin Salad comes from 1 tsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes.

How many calories are in Carrot and Cumin Salad?

One serving (the recipe makes 4) is about 120 calories, with 4 g protein, 29 g carbohydrate and 3 g fat, plus 7 g fiber and 719 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Carrot and Cumin Salad ahead?

Yes, it takes well to being made ahead. The base of Carrot and Cumin Salad is carrots, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Can I halve or double Carrot and Cumin Salad?

Yes. As written it serves 4. Halved, the carrots drops from 1.5 lbs to 3/4 lb; doubled, it is 3 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Sheet Pan Harissa Chicken with Chickpeas main
Karantika main
Lablabi soup

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