Soups & Salads

Moroccan Carrot Salad

This carrot-and-raisin salad gets an upgrade with a slightly spicy, slightly sweet, and very addicting sauce. It brings out the sweet freshness of the carrots and makes the whole dish sing. We are tempted to pour it over all of our salads from here on out. 

Looking for another way to use up carrots? We can’t get enough of these Carrot Fries


1 lb. carrots, peeled and grated (about 3 cups)
3/4 c. golden raisins
3/4 c. peanuts
1/4 c. freshly chopped cilantro
2 green onions, thinly sliced
1/4 c. extra-virgin olive oil
2 tbsp. harissa
1 tbsp. honey
Juice and zest of 1 lime
2 cloves garlic, minced
2 tsp. freshly grated ginger
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper


  1. In a large bowl, toss together carrots, raisins, peanuts, cilantro, and green onions. 
  2. In a medium bowl, whisk together oil, harissa, honey, lime juice and zest, garlic, ginger, and cumin. Pour dressing over carrots and toss to coat. Season with salt and pepper.