Moroccan Carrot Salad

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe


Kosher salt and freshly ground black pepper

2 pounds large carrots, peeled 

3 tablespoons olive oil 

1 tablespoon harissa 

2 cloves garlic, smashed 

Juice of 1/2 lemon 

1/4 cup chopped fresh cilantro 

1/4 cup chopped fresh parsley 

Toasted sesame seeds, for topping 


  1. Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
  2. In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.