Israeli Carrot Salad
Yield 4
Print
Pin Recipe
Description
Delicious, healthy, and visually appealing dish Kosher, Pareve
Equipment
- Chef knife optional
- Citrus juicer optional
Ingredients
- 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
Instructions
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
Notes
Feel free to adjust the spice levels and ingredients to suit your taste preferences. This salad is known for its balance of sweet, savory, and spicy flavors, making it a delightful addition to your table.
Tried this recipe? Tag@mamalivingabroad