Dirt to Table Experience: Moroccan Raw Carrot Salad

PUBLISHED ON: 04.30.2014

Did you know that the Moroccans brought carrot salad to Israel in the 1940’s?   This dish became so popular that it is now a common dish served in Israel to celebrate the Jewish holiday Rosh Hashanah. This salad is served to symbolize a sweet and fruitful year to come.

A blend of oil, lemon juice, garlic, parsley or cilantro, cumin, salt, sweet paprika, cinnamon and a pinch of cayenne makes for an easy to prepare, unique and flavorful carrot salad that is absolutely delicious.

Moroccan Raw Carrot Salad
Serves 4-6
Recipe from Epicurious

1-lb. carrots coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3-4 tablespoons fresh lemon juice
1/4 cup fresh cilantro or parsley, chopped
2-4 cloves garlic, mashed or minced
1 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwestern African Chili Paste) 1 tablespoon minced green chiles or 1/4- 1/2  teaspoon of cayenne.
In a large bowl, mix together all the ingredients.  Cover and let marinate in the refrigerator  for at least 2-hours or up to 2-days to allow the flavors to meld and permeate the carrots.  Serve chilled or at room temperature.

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