Low Iodine Classic Moroccan Carrot Salad
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and sliced into ¼-inch rounds
- 1 tsp salt, plus more for the cooking water
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 2 tbsp fresh lemon juice
- 1 tsp harissa paste (optional)
Can be omittedharissa paste
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Bring a large saucepan of generously salted water to a boil. Add the carrot rounds and cook until just tender when pierced with a fork but not mushy, about 8–10 minutes. Drain through a colander and spread on a clean surface or plate to let steam escape for 5 minutes.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it does not burn.
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