With summer comes my favorite make ahead harissa carrot salad! It’s light & crisp, sweet & spicy, packed with fresh herbs, lemon zest & a hint of garlic.
For the harissa carrot salad:
Optional, to serve:
GRATE: Scrub the carrots clean and pat them dry, then grate them coarsely in a large 14 cup food processor. Transfer the grated carrot to a mixing bowl and toss with the sea salt.
SIZZLE: Measure and add the extra virgin olive oil, honey, garlic, cumin, pepper and cinnamon to a small saucepan over low medium heat. Warm until the garlic starts to gently bubble in the oil and become fragrant but not brown, about a minute or so, then remove from the heat.
DRESS: Squeeze the lemon juice into the saucepan and stir to combine and cool down slightly. Add the harissa sauce and stir again. Pour the warm dressing over the carrots, add the golden raisins, green onions, cilantro & mint, then toss to combine.
MARINATE: Loosely cover the bowl and refrigerate the salad for at least 2 hours. This gives the salad time to fully absorb the dressing, crisp up and bring all the flavors together. Taste once chilled and season again with salt and pepper, to taste.
SERVE: This harissa carrot salad is delicious straight up, but if you’d like you can sprinkle with toasted pistachios and extra fresh herbs to garnish. It’s also delicious served on top of a swirl of my Beanless Hummus, or with sliced avocado for a lovely contrasting creaminess. It will keep in the fridge for up to 5 days.