Best 6 Tunisian Carrot Salad With Harissa Recipes

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Embark on a culinary journey to Tunisia and discover the tantalizing flavors of their traditional carrot salad, known as Salade de Carottes à l'Harissa. This refreshing and vibrant dish is a symphony of sweet, tangy, and spicy notes, making it a perfect side or appetizer for any occasion. Prepared with simple yet flavorful ingredients, this salad showcases the vibrant colors and textures of fresh carrots, enhanced by the aromatic and slightly spicy kick of harissa, a North African chili paste. The addition of fresh herbs, such as parsley and coriander, adds a refreshing touch, while lemon juice and olive oil create a delightful dressing that ties all the elements together. With its vibrant colors and enticing flavors, Salade de Carottes à l'Harissa is a delightful representation of Tunisian cuisine, offering a taste of the country's rich culinary heritage.

In addition to the classic Salade de Carottes à l'Harissa, this article also presents variations of this beloved dish, including a vegan version that substitutes harissa with a zesty lemon-tahini dressing, a spicy version that amplifies the heat with additional harissa and chili flakes, and a refreshing version that incorporates crunchy cucumber and red onion for a delightful textural contrast. With a recipe for homemade harissa included, this article provides everything you need to create this vibrant and flavorful Tunisian carrot salad in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

TUNISIAN CARROT SALAD WITH HARISSA



Tunisian Carrot Salad With Harissa image

I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.

Provided by Jostlori

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb carrot, peeled and thinly sliced
3 tablespoons flat leaf parsley, minced
1 teaspoon cumin, ground
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon harissa (see my The Essential Harissa)
12 black olives
2 hard-boiled eggs, quartered

Steps:

  • In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
  • In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
  • To serve, place the carrots in a serving dish and garnish with the olives and eggs.
  • NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY



Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories     easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

  • Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
  • Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

TUNISIAN MASHED CARROT SALAD



Tunisian Mashed Carrot Salad image

I found this recipe on a website called Cookipedia. It is easy and sounds delicious! It is served as a salad, but also could be used as a dip. Posted for ZWT9

Provided by AlaskaPam

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 3/4 lbs carrots, peeled and chopped
1 teaspoon salt
1/4 cup olive oil
3 tablespoons white wine vinegar
1 garlic clove, crushed (add more to taste)
1 teaspoon harissa (or to taste)
2 teaspoons cumin, ground
black olives, to garnish

Steps:

  • Boil the carrots in water with salt until they are tender. Mash the carrots, or puree them with a blender or food processor.
  • Add the olive oil, vinegar, garlic and spices, and chill.
  • Place in a serving dish and garnish with the olives. Serve with bread.
  • *If you don't have harissa, you can substitute with paprika (not smoked) and a pinch of cayenne pepper.

TUNISIAN CARROT SALAD



Tunisian Carrot Salad image

Categories     Salad     Herb     Vegetable     Side     High Fiber     Carrot     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup chopped fresh cilantro

Steps:

  • Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
  • Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

TUNISIAN CARROT SALAD



Tunisian Carrot Salad image

Come explore the tastes of the sunny Mediterranean! This doubles easily and can be made ahead- goes well with Recipe #51316. Explore the world from your kitchen!

Provided by Leslie in Texas

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs carrots, peeled, cut into 1/4 in. rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white vinegar
1/3 cup chopped fresh cilantro

Steps:

  • Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
  • Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
  • Add carrots, then 1/2 cup water and vinegar.
  • Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
  • Season with salt and pepper.
  • Remove from heat; cool.
  • Mix in cilantro.
  • (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).

Nutrition Facts : Calories 166.9, Fat 10.8, SaturatedFat 1.5, Sodium 121.7, Carbohydrate 17.1, Fiber 5, Sugar 7.8, Protein 1.8

TUNISIAN CARROTS WITH CARAWAY AND HARISSA



Tunisian Carrots with Caraway and Harissa image

Categories     Salad     Roast     Lunch     Carrot     Raw     Caraway

Yield 8 servings

Number Of Ingredients 10

2 pounds carrots, peeled
4 cloves garlic, peeled and sliced into slivers
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon harissa (see page 33)
1 teaspoon caraway seeds, whole or ground in a spice grinder
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon sweet paprika
2 tablespoons chopped fresh cilantro, parsley, or chives

Steps:

  • Preheat the oven to 350 degrees, and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes, or until the carrots are fork-tender. Remove from the oven.
  • While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
  • After the carrots have cooled slightly, cut them into 1/2-inch rounds and toss them with the dressing. Transfer to a shallow bowl, and sprinkle with cilantro, parsley, or chives.

Tips:

  • For the best flavor, use fresh, young carrots. Look for carrots that are smooth, firm, and have a deep orange color.
  • If you don't have harissa, you can make your own by combining 1 tablespoon of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of cayenne pepper in a bowl. Mix well and store in an airtight container.
  • To make the salad ahead of time, simply combine the carrots, dressing, and harissa in a bowl and refrigerate for up to 24 hours. When ready to serve, garnish with cilantro and almonds.
  • This salad is a great way to use up leftover carrots. If you have some carrots that are starting to wilt, simply peel and grate them and use them in this salad.
  • You can also add other vegetables to this salad, such as cucumbers, tomatoes, or bell peppers. Just be sure to adjust the dressing ingredients accordingly.

Conclusion:

Tunisian carrot salad with harissa is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try.

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