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Carrot Salad

August 19, 2015

I’m not sure exactly how I came across this recipe or the desire to make it.  I think it had something to do with the fact of Seattle’s heat wave and running out things to cook that did not require an oven…  This was a nice refreshing salad.  Easy to make and had some really good unique flavor as a result of some different spices.  I made it for a WDC and everyone enjoyed it.  And I brought it to a work potluck as well, but it did not get a lot of takers there.  I think a bunch of shredded carrots didn’t look so appealing next to the potato chips and store bought cookies…  Little did they know it was much better than both.

I’d suggest heading to a specialty or natural foods market grocery store to buy spices you have never used before. You can typically find spices in bulk there and don’t need to spend a lot on a whole jar you may never finish.

Difficulty: Easy
Prep Time: 15 min (if carrots are already grated)
Chill Time: 1 hour
Total Time: 1 hour 15 min
Yield: 4 to 6 servings
Taste: Good

Carrott Slaw

INGREDIENTS

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tbs olive oil
1 crushed clove of garlic
1/2 tsp caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 tsp cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 tsp paprika
3/4 tsp harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 tsp sugar
3 tbs lemon juice
2 tbs flat leaf parsley, finely chopped
2 tbs fresh mint, finely chopped
100 grams feta, crumbled or chopped into small pieces

PROCEDURE

1) In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix.

2) Add the herbs and mix. Leave to infuse for an hour and add the feta before eating.

Harissa is a Tunisian/North African hot chile pepper paste. It mainly consists of hot chiles including roasted red peppers and Serrano peppers, ground with garlic, cumin, coriander, caraway and olive oil, and often with some sundried tomatoes. It is more commonly being used in Moroccan foods.

Source: Smitten Kitchen

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From → Lunch, Side Dish

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