Step by step

Method

4 steps

1. 1

   Peel and grate or julienne about 1 pound carrots (4–5 cups). Optional shortcut: use a food processor grating disc. For a cooked version (Moroccan-style): simmer carrot coins in salted water 5–7 minutes until just tender, drain, and cool.

2. 2

   Warm 2 tablespoons olive oil in a small pan over medium-low. Bloom 1 teaspoon cumin, ½ teaspoon paprika, optional ½ teaspoon cinnamon or coriander, and a pinch of chili 30–60 seconds until fragrant — don't burn the spices. Pour over the carrots.

3. 3

   Add juice of 1 lemon (or 2 tablespoons lemon juice), 1 minced garlic clove, ½ teaspoon salt, and 2–3 tablespoons chopped parsley or cilantro. Optional: handful of raisins or chopped olives, and a spoon of yogurt on the side. Toss well.

4. 4

   Rest 10–15 minutes so the carrots drink the dressing. Taste for lemon and salt. Serve cool or room temp with pita or as a side. You want bright, cumin-scented carrot salad with snap — not watery shredded carrots in bland oil.