Carrot Salad

Carrot Salad with Harrisa, Mint, and Feta

This carrot salad is awesome – the spicy harissa, cool mint, acidic lemon, and creamy feta all balance each other well. I didn’t think of it when I made this salad, but I plan on adding some golden raisins next time I prepare this because the sweetness should be a great addition!

Adapted from Smitten Kitchen


  • 4-5 medium sized carrots, peeled and grated
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 tsp harissa
  • 1 tbsp honey
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp flat leaf parsley, chopped
  • 3 tbsp mint, chopped
  • 1/4 cup crumbled feta cheese

1. In a saucepan over medium heat, cook garlic, caraway, cumin, paprika, harissa, honey, lemon juice, and salt in the olive oil for 1-2 minutes. Remove from heat and add mixture to grated carrots.

2. Add herbs and stir until combined.

3. Top with crumbled feta.

1 Comment

Filed under Salads

One response to “Carrot Salad

  1. Jo

    I love carrot salad, and this is by far the best recipe I’ve discovered. The ingredients are so complementary, and it appears relatively easy to prepare. I will attempt it, and let you know how I fare. I am really enjoying this blog!

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