Moroccan Carrot Salad By Way Of Israel

1. 1

   Cook the carrots in boiling water until just tender, about 10 minutes.

2. 2

   Drain the carrots and rinse under cold water. Slice on a bias into thin coin-shaped slices.

3. 3

   Mix together the garlic, chili powder, lemon juice, cumin, paprika, parsley, and harissa (if using) and toss with the sliced carrots. Season with salt.

4. 4

   Let stand at room temperature or in the fridge at least 1 hour, or in the fridge up to 2 days (the carrots will only get more flavorful with time). Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.