Recipe: Spicy Moroccan Carrot Salad

Burnt Eggplant with Minced Garlic, Tahini, Pomegranate Molasses, Yogurt, and Green Onions; Muhammara Sauce; Spicy Moroccan Carrot Salad Hummus with Roasted Cauliflower; and Toasted Pita Crisps

By Margi Lenga Kahn

(Recipe may be cut in half.)


  • ¼ c. harissa (Moroccan red pepper paste available at Whole Foods and Global Foods Market)
  • 2/3 c. fresh lemon juice
  • 1 c. extra-virgin olive oil
  • ½ tsp. coarse kosher salt, plus more to taste
  • Pinch of freshly ground pepper, plus more to taste
  • 4 lbs. carrots, julienned on a mandoline or coarsely shredded with a food processor shredding disc or a box grater (about 12 cups)
  • 1 ½ c. dark raisins
  • 2 c. flat-leaf parsley leaves, coarsely chopped
  • ½ lb. feta cheese, crumbled


  1. In a large bowl, whisk the harissa with the lemon juice, salt, and pepper. Gradually whisk in the olive oil until mixture becomes emulsified.
  2. Add the carrots, raisins, parsley and feta to the dressing and toss until everything is evenly mixed. Serve salad lightly chilled or at room temperature.

Make 18-20 servings.