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Moroccan Carrot Salad By Molly Yeh

Fragrant spices, bright colors, sweet and savory flavors — this Moroccan salad is a feast for the senses. It’s essentially an exotic twist on the classic carrot-raisin salad, yet you don’t need any exotic ingredients to make it. The magic is made with spices you likely already have in your spice cabinet

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Yields4 Servings
Cook Time40 minsTotal Time40 mins
 Kosher salt and freshly ground black pepper
 2 pounds large carrots, peeled
 3 tbsp olive oil
 1 tbsp harissa
 2 cloves garlic, smashed
 Juice of 1/2 lemon
 ¼ cup chopped fresh cilantro
 ¼ cup chopped fresh parsley
 Toasted sesame seeds, for topping

Ingredients

 Kosher salt and freshly ground black pepper
 2 pounds large carrots, peeled
 3 tbsp olive oil
 1 tbsp harissa
 2 cloves garlic, smashed
 Juice of 1/2 lemon
 ¼ cup chopped fresh cilantro
 ¼ cup chopped fresh parsley
 Toasted sesame seeds, for topping
Moroccan Carrot Salad By Molly Yeh

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