Mezze, meaning ‘small dishes’ in Arabic, is a culinary tradition that celebrates the art of sharing. These appetizers, salads (like my Israeli Carrot Salad), and dips are a celebration of diverse flavors, textures, and traditions that come together.
From silky hummus to zesty tabbouleh to crunchy falafel, these recipes invite you to savor the essence of a region. So, whether you’re hosting a gathering or simply seeking to elevate your everyday meals, give this Israeli Carrot Salad a try.
Why You’ll Love This Salad?
- Quick and easy
- Sweet and spicy
- Fresh and vibrant
Choose fresh carrots: Start with fresh, firm carrots. They should be vibrant in color and without any signs of wilting or soft spots.
Uniform slicing: Aim for uniform pieces to ensure even cooking.
Balancing spices: Adjust the spices and seasonings to your taste. Don’t be afraid to experiment with different spice ratios until you find your perfect balance.
Israeli carrot salad is best stored in the refrigerator to keep it cool and safe to eat. Place it in an airtight container with a lid. Salad is best enjoyed within 2-3 days of preparation. While it may still be safe to eat beyond this time, the texture and flavor may deteriorate.
Israeli carrot salad can be served cold or at room temperature.
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Israeli Carrot Salad
- 5-6 medium-large carrots (about 1Lb) washed, peeled, and cut into thin rounds
- 4 tablespoons (60 ml) olive oil
- 2-4 garlic cloves minced or crushed
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- optional 1/2 teaspoon cayenne pepper or Harissa adjust to taste for spiciness
- juice from 1/2 a lemon
- 1/4 cup fresh cilantro finely chopped
- salt and black pepper to taste
Prepare the Carrots:
- Peel and cut the carrots into thin rounds.
- Place them in a pot and add enough water to cover them. Bring the water to a boil and then reduce the heat to a simmer.
- Cook the carrots for 7-10 minutes or until they are slightly tender when pierced with a fork. Drain and let it cool.
- Mix olive oil, garlic, paprika, cumin, sugar, and cayenne pepper (optional).
- In a medium-sized bowl, combine the cooked carrots with the olive oil mixture, tossing to coat the carrots evenly.
- Mix in the lemon juice and chopped cilantro.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Israeli carrot salad can be served cold or at room temperature