Aunty Betty’s Moroccan Carrot Salad
This is probably my all time favorite salads from Aunty Betty. At times, she’d bring it to festive holiday meals just for me. It’s such a refreshing salad that is best served cold. Spicy enough to awaken you and very cooling for a hot Summer day.
- 1lbs carrots, peeled, roughly sliced
- 3 tbsp olive oil

- 3 garlic cloves, minced
- 1/2 hot chili pepper, seedless, sliced
- 1 tsp store-bought harissa
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 4 tbsp fresh lemon juice
- 1 tsp salt
- 1/4 tsp sugar
- 2 tbsp fresh chopped coriander
1. In a medium pot, on medium heat, cook carrots in water with 2 tsp salt, for about 15 minutes, until softens.
2. In the meantime, in a large skillet, on medium-low heat, heat oil with garlic, hot chili, harissa,1/4 cup water, and tomato paste. Cook on low heat until thickens into a red sauce.
3. Drain carrots, add to the skillet with the sauce. Add cumin, lemon juice, salt and sugar, mix and cook on low heat for about 20 minutes, until carrots get well coated with the sauce. Add coriander (if desired).
4. Refrigerate for a few hours before serving. It’s really best served cold.














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