Tunisian Carrot Salad

CarrotsRecipe courtesy of Nancy Harmon Jenkins

Serves 6

  • 5–6 medium-size carrots, peeled
  • 1 clove garlic, chopped
  • 1 teaspoon ground caraway seeds
  • Sea salt to taste
  • 1 tablespoon harissa (see recipe below)
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ cup extra-virgin olive oil

Using the large holes of a grater, grate the carrots into a bowl.

In a mortar, pound the garlic to a paste with the caraway and salt. Stir in the lemon juice and harissa, mixing well, then add the olive oil. Beat with a fork or a small wire whisk to amalgamate and immediately pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavors.

Nutritional information per serving:

Calories: 120 ⁄ Protein: 1 g ⁄ Carbohydrate: 6 g ⁄ Fiber: 2 g ⁄ Sodium: 210 mg
Saturated fat: 2 g ⁄ Polyunsaturated fat: 8 g ⁄ Monounsaturated fat: 1 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg


Recipe courtesy of Joyce Goldstein

  • 2 small dried ancho or nora chiles, ground, or 1 tablespoon ancho chile powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground caraway
  • ½ teaspoon cayenne or ground hot pepper
  • 1 teaspoon salt
  • 4 to 5 cloves of garlic, minced
  • 3 to 4 tablespoons olive oil

Combine the spices, the salt, the garlic, and some olive oil.


Tunisian Carrots: The Essential Mediterranean, by Nancy Harmon Jenkins (HarperCollins, 2003).

Harissa: Joyce Goldstein

Reproduced from the October 2007 Healthy Kitchens, Healthy Lives conference, The Culinary Institute of America.

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