Recipe courtesy of Molly Yeh

Moroccan Carrot Salad

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



  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.
Michael Solomonov

Carrot Chrain

11m Easy 95%
18m Easy 98%
Lasheeda Perry

Carrot Cake Scones

18m Easy 99%
Katie Lee Biegel

Chopped Salad

14m Easy 97%
Damaris Phillips

Carrot Cake Bars

25m Easy 99%
38m Easy 88%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages