Crisp shredded harissa carrots that are tossed in a tangy pepper paste with sunflower seeds to give a nutty crunch. It is an excellent side dish for your bowl creations and pita sandwiches.
Golden Side Dish
You will be super excited to add this harissa carrot salad to your dish or pita pocket. It gives just the right crunch and brings your meal to the next level. Oh, and it ensures you eat your carrots for the day, haha! Harissa is a North African pepper paste made up of Boukleti peppers from the Mehreg region, roasted red peppers, and spices and herbs related to the region.
Such common spices and herbs include caraway, cumin, tomatoes, garlic, olive oil, and lemon. Try your local North African, Mediterranean, or Middle-Eastern store if you can’t find Harissa at the big chain supermarkets. I usually get mine at a local kosher market. Still no luck at finding it? Try my Quick Harissa Paste recipe.
If you love using harissa, then you must try:
- Air-Fryer Roasted Harissa Salmon with Paprika Potatoes and Brussel Sprouts
- Harissa Egg & Toast with Feta Cheese and Olive Oil
- Spicy Chicken Burger with Harissa Eggplant and Portobello Mushrooms
- Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
Mandolines are a quicker way to shred and slice fruits and vegetables. I've had my Japanese Benriner Classic Slicer for 20+ years.
Use the coarse blade to make julienne cuts.
After you shred the carrots, combine everything else in a mixing bowl. You can serve it immediately or store it in the fridge for five days or more in a tightly closed glass container. Do glass Containers Keep food fresh longer? Kitchen Sear says “yes,” and so do I from experience.
To combine the ingredients well, I like to wear disposable gloves and massage the carrots with the seasoning to ensure maximum coating.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Mandoline - Use a mandoline to shred quickly. You can use a box grater if you don't have a mandoline. I've used my Benriner Japanese Classic Slicer for over 20 years. The pieces will be thinner, but you can get away with it since the raw carrot will still have that desirable crunch.
Kitchen Must Haves - Find other tools I use here.
Refrigerator - Store the harissa carrot salad in an air-tight glass container, lasting up to 5 days.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Really massage that harissa paste into the carrots!
Side Dish Ideas
Looking for other side dish recipes like this? Try these:
Looking for other vegetarian recipes like this? Try these:
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
- See more guidelines at USDA.gov.
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