Moroccan Carrot Salad - The Real Recipe | The Solitary Chef

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more budget-friendly.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots are lower in sugar, while sultanas are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, while sunflower seeds are a cost-effective alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often less expensive.

Peel the carrots and boil them whole in salted water for 6 minutes until the outside is soft and the inside is crunchy.

Cut the boiled carrots into ellipses and place them in a mixing bowl.

Chop the parsley and cilantro and add them to the bowl.

Press in the garlic cloves.

Add 2 teaspoons of harissa and 2 teaspoons of cumin to the bowl.

Pinch and grind 5 to 6 pinches of sea salt into the mixture.

Cut the preserved lemon in half, remove the seeds, and chop it down before adding it to the bowl.

Squeeze in juice from 1/5 of a squeezed lemon for extra zest.

Add 2 tablespoons of extra virgin olive oil and 1 tablespoon of white wine vinegar to the bowl.

Mix all the ingredients well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens