This cooked carrot salad is a staple in our home. We eat it as a side dish or as part of a mezze spread (Middle Eastern tapas). It goes very well with meats, eggs, legumes, and Middle Eastern foods.
One of the things I love about this salad is that I can make a large quantity of it, and keep it in the fridge for up to a week (not that it lasts this long…)
To get the full authentic Moroccan cuisine experience, use 1 tbs of chopped pickled lemons (found in Middle Eastern stores) instead of the lemon juice in the recipe.
8 medium carrots, peeled
½ cup cilantro leaves, chopped thinly
6 cloves garlic, crushed
¼ cup olive oil
2 tbs white vinegar
1 tsp harissa or sriracha
1 tsp ground cumin
Juice from ½ lemon (optional) or 1 tbs pickled lemon
Place the carrots in a large pot, cover with water and bring to a boil. Cook for 5-10 minutes, until carrots are just tender. Drain and let cool.
Slice the carrots into ½ inch rings and place in a bowl. Add the chopped cilantro or parsley, the crushed garlic, the oil and the rest of the igredients. Stir well and let sit for a few hours, to bring out the flavors.
The salad tastes even better the next day.