Spicy Carrot Salad
An easy carrot salad is served warm or at room temperature. Tossed in an olive oil and red wine vinegar, cumin, garlic, and harissa dressing, this is healthy and quick to make.
Ingredients
- 500 grams (17.65 ounces) carrots, peeled and thinly sliced
- 20 grams (0.7 ounces / ¾ cup) flat-leaf parsley, roughly chopped
- 1 level teaspoon cumin powder level
- 4 tablespoons (¼ cup) extra virgin olive oil
- 4 tablespoons (¼ cup) red wine vinegar, or to taste
- 2 garlic cloves crushed or minced
- ½ teaspoon harissa powder or to taste
- Salt and ground black pepper to taste
Optional Garnish
- 12 black olives pitted
- 2 eggs hard-boiled, peeled, and cut into quarters
Instructions
- In a medium-size saucepan bring 3 cups of water to a boil. Add the sliced carrots and a little salt to the water and cook until tender.
- Remove the carrots from the heat and drain. Rinse under cold water and drain well.
- While the carrots are cooking, place the chopped parsley, cumin, olive oil, vinegar, and garlic into a large bowl. Mix well and season to taste with the harissa and salt and pepper.
- Add the warm and drained carrots to the salad dressing in the bowl, toss well.
- You can serve the salad warm or cold, and when ready to serve, transfer the carrot salad to a serving dish and garnish it with olives and sliced hard-boiled eggs.
Nutrition
Serving: 1serving of 6Calories: 154kcalCarbohydrates: 9gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 206mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 14315IUVitamin C: 10mgCalcium: 49mgIron: 1mg
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