Carrot Salad with Harissa

A colorful addition to a meze plate, or great as a side.

This recipe is in our Mixed Meze Plate Video.

6 large carrots, peeled
vegetable oil
1 large onion, finely chopped
2 tablespoons harissa
1/2 teaspoon ground cumin
1/2 teaspoon sugar
3 tablespoons cider vinegar
salt to taste

In a large pan cover carrots with water and boil until tender, about 20 minutes. Allow to cool. Then slice 1/4 inch thick.
While carrots are cooking saute onions in vegetable oil until golden brown.
Combine carrots, onions, harissa, cumin, sugar, cider vinegar, and salt to taste. Allow flavours to meld at least 30 minutes before serving.

If you like this try our recipe for Tomato, Cucumber, and Red Pepper Salad.

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Carrot Salad
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