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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!

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