Spicy Carrot and Red Cabbage Ribbon Salad

March 16 2014, Sunday Dinner
Combination of Yotam Ottolenghi's Spicy Carrot Salad recipe from his book Jerusalem + http://simply-delicious-food.com/2013/03/05/harissa-carrot-salad-with-feta-cheese/

WHAT:

3 Large carrots, peeled and sliced into long ribbons
1/2 Purple/red cabbage, cut in thin long stripes
2 Tbsp Oil
2 Tbsp Harissa sauce
1 Garlic clove, minced
Juice and zest of 1 lemon
1/2 Tsp Freshly ground cumin
1/2 Tsp Freshly ground caraway seeds/shahi jeeru
1/2 Tsp Sugar
Salt, Pepper
Handful of Parsley - chopped
1/2 Cup Feta cheese, crumbled
1 Tsp Toasted sesame seeds

HOW:

With a vegetable peeler or mandolin, thinly slice the carrots into long ribbons and place into a bowl with long stripes o purple cabbage.
Heat the oil in a small frying pan and fry the garlic and Harissa until fragrant. Add the lemon juice, sugar, salt, pepper, ground cumin, ground caraway seeds and fry for another minute.
Pour the Harissa mixture over the carrots, toss well and let it sit for up to an hour.
Add the parsley and the Feta cheese at the time of serving
Sprinkle sesame seeds on top and enjoy!

Comments

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