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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/7LKcCoPmDu4qMAhycUqV/5016e76e3650aefaa1e460ef832cc4.jpg "Shaved Carrot Salad")
Shaved Carrot Salad
60 min
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.
60 min
Ingredients
number of servings
1
- 1⁄2 tsp caraway seeds
- 3⁄4 tsp cumin seeds
- 4 tbl olive oil
- 1 clove of garlic, crushed and minced
- 1⁄2 tsp paprika
- 1 tsp harissa, adjust
- 1⁄2 tsp sugar
- 3 tbl lemon juice
- 1 lb carrots, peeled and shaved
- 2 tbl flatleaf parsley, finely chopped
- 2 tbl fresh mint, finely chopped
- 35 ounce feta, crumbled or chopped into bits
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Directions
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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