Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Moroccan Carrot Salad
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
There are many ways prepare a refreshing carrot salad. Some versions grate the carrots as for cole slaw. This version involves cooking thinly sliced carrots until tender. Toss them with a lemony dressing flavored with harissa, honey, cumin and coriander for a touch of heat, sweetness and spice.
Directions
- Cook 1 1/2 pounds carrots (thinly sliced on an angle) in boiling salted water until tender, 3 to 5 minutes. Drain and blot dry. In a large bowl, whisk 2 tablespoons lemon juice, 1 tablespoon harissa, 1 teaspoon honey and 1/4 teaspoon each ground cumin and coriander. Whisk in 3 tablespoons olive oil. Add the carrots and toss; season with salt and pepper. Add 1/2 cup chopped cilantro.
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