Carrot salad with harissa, feta and mint from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • hkasdan on May 15, 2024

    I added dried currents that I soften in the oil just prior to adding the carrots. This recipe has been a favorite of mine for over 10 years now.

  • mlbatt on May 24, 2022

    Made this for cookbook club - delicious! No leftovers...

  • raybun on June 22, 2017

    I loved this! Crunchy carrots, salty feta, heat from the harissa and the cumin & caraway seed dressing takes it to the next level. Perfect summer food, I accompanied it with pomegranate glazed pork skewers & pita.

  • FJT on June 18, 2017

    This was quite good. The overwhelming flavour was definitely the harissa; I'm not sure I could tell that caraway, cumin or mint were in there. However it disappeared quickly, so it's obviously a good way to get my lot to eat a vegetable and on that basis it will be made again!

  • louie734 on March 17, 2016

    WOAH so good! I used a heaping 1/2 t of our very spicy harissa and it wasn’t too spicy. I also think I threw in a pinch of Aleppo pepper. Skipped the mint cause it’s not in season, but used a heavy hand with the parsley. This made 2-3 servings, and was still good a day later.

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