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Shaved Carrot Salad

This carrot salad has a little bit of a Moroccan influence and a tad of Middle Eastern. This shaved medley spiced with harissa, cumin, and caraway is brightened by mint, parsley, and lemon with all sorts of textures and colors. This salad could steal the wow factor from your meal’s protein. It’s that good.

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Ingredients

number of servings
1
  • 12 teaspoon caraway seeds Added to
  • 34 teaspoon cumin seeds Added to
  • 4 tablespoon olive oil Added to
  • 1 clove of garlic, crushed and minced Added to
  • 12 teaspoon paprika Added to
  • 1 teaspoon harissa, adjust Added to
  • 12 teaspoon sugar Added to
  • 3 tablespoon lemon juice Added to
  • 1 lb carrots, peeled and shaved Added to
  • 2 tablespoon flatleaf parsley, finely chopped Added to
  • 2 tablespoon fresh mint, finely chopped Added to
  • 35 ounce feta, crumbled or chopped into bits Added to
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Directions

60 min.
1. Step

In a spice grinder or mortar, grind caraway seeds and cumin seeds together.

2. Step

In a small sauté pan, heat oil and cook the garlic, caraway, cumin, paprika, harissa, and sugar in the oil until fragrant, about one to two minutes.

3. Step

Turn off the heat, and add the lemon juice and a pinch of salt. Remove from heat and let cool for a 2 to minutes.

4. Step

Pour the saucy dressing over the carrots and mix. Add the herbs and mix.

5. Step

Leave the salad alone to infuse for an hour in the refrigerator and add the feta just before serving.

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