Carrot Salad With Harissa & Lemon

DSC_0460I have been wanting to share this recipe with you for months if not years!  The hold up has been the weather.  Reading about a salad when it’s raining and cold is so much less appealing that when it’s hot and sunny and the need to wear a bikini is looming… But it’s finally summer for the majority of my readers so the time has come to write about the most divine carrot salad you will ever eat.


I first experienced the joys of a carrot salad at Sacher and Sons (a divine NY style deli here in Singapore).  In an effort to add a little healthiness to my regular order of a cheese smothered Reuben sandwich and deep fried laktes, I decided to opt for their carrot salad.  I didn’t have high hopes.  I mean how good could a carrot salad actually be?


Sensational is the answer.  Inspired by this I made my own version which has been a regular fixture on our menu ever since.  It’s quick and easy to put together and gets high marks on both taste and visuals plus is a good way to get some carrots into our diet… steamed, roasted or mashed don’t always seem that appealing when it’s 32° outside!


So you must give this a try!  It’s simply a matter of grating a few carrots (you can use a Magimix for this to up the speediness even more), mixing together some lemon juice, olive oil, and harissa paste and throwing it all together with some caraway seeds and sultanas.  It’s also great if you mix a little feta into it.  Enjoy!

This time last year:  Oops… we were offline for a while!
This time 2 years ago:  Easy Chocolate Sauce
This time 3 years ago:  Lemon & Strawberry Victoria Sandwich

Carrot Salad With Harissa & Lemon

Serves 4 as a side

3 large carrots (about 300g)
1 tablespoon olive oil
1 tablespoon harissa paste
Juice of 1/2 a lemon
1/2 teaspoon caraway seeds, crushed lightly
Large handful of sultanas or golden raisins

To make:
  1. Peel and coarsely grate the carrots by hand or using a Magimix with the grater attachment.  Put into a bowl with the caraway seeds and sultanas.
  2. Mix together the olive oil, harissa paste and lemon juice in a jar until combined.  Pour over the salad and mix well.
In advance:

You can make both the dressing and salad a day ahead but don’t dress the salad until just before eating.  Keep both tightly sealed in the fridge.


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