A delicious and colorful carrot slaw with bold flavors.
I believe this original recipe comes from the book Olive Trees and Honey by Gil Marks, but I found it here. This recipe quickly became a favorite. It is crunchy and sweet and spicy with warm flavors. I make this salad all the time.
The main reason I bought a food processor was for this salad. You can use coarsely grated carrots, but I prefer julienned, and it is so much quicker and easier to cut them with a food processor. For years when I made this salad I would have to purchase a bag of juliened carrots, for slaw, because my knife skills are not good enough to do it by hand. So when I finally decided to get a food processor I made sure to get one that had a julienne blade. Just a couple of minutes and I have all the julienned carrots I need.
4 cups carrots, julienned
1/4 cup olive oil
3-4 Tbsp lime juice
1/2 cup cilantro, chopped
1 tsp paprika
1/2 tsp cumin
1/4 tsp cinnamon
1-2 cloves garlic, minced
1/2 tsp harissa (or cayenne), optional
Place the carrots in a large bowl.
In a smaller bowl mix the oil, lime juice, paprika, cumin, cinnamon, garlic and harissa (I've used all kinds of hot sauces, cayenne, and I've even used a habanero--blended to a puree with the liquids--they all taste great).
Pour the dressing over the carrots and mix until thoroughly coated. Lastly, stir in the chopped cilantro. Often I make the salad in a large seal-able container and just shake it to combine (with the lid on of course).
Cover and refrigerate for at least 2 hours or over night to allow the flavors to meld (the longer it sits the better it tastes). Serve cold or at room temperature (I prefer it cold).
This salad is great with sandwiches, burgers, and barbeque (just about everything). Try it instead of your usual slaw.