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Moroccan Radish & Carrot Salad


Moroccan Radish & Carrot Salad

Prep Time: 15 minutes       Cook time: 5 minutes       Yield: 4 side servings

1/2 pound radishes, grated or chopped
1/2 pound carrots, grated
3 tablespoons olive oil
1 1/2 teaspoons ras el hanout/span>
1 teaspoon smoked paprika
1/2 teaspoon sugar
1 teaspoon Harissa
1 tablespoon lemon juice (or 2 teaspoons preserved lemons – if using, leave out the salt below)
1/2 teaspoon salt
12 fresh mint leaves, chopped
1 tablespoon fresh chives, chopped
1 handful young greens, such as spinach or arugula, sliced chiffonade
2 ounces feta cheese, crumbled
1 palmful pepitas

Place the grated radishes and carrots in a large mixing bowl and set aside.

Heat the oil in small skillet over medium until shimmering. Add the ras el hanout, paprika, sugar and harissa. Stir for about a minute — the spices will sizzle and pop — then remove pan from heat. Add the lemon juice and salt.

Pour the spice-infused oil over the radishes and carrots and toss to evenly coat.

Sprinkle the mint, chives and young greens over the salad and toss again.

Top with feta cheese and pepitas before serving.


  • I recommend using your food processor with the grating disk to handle the radishes and carrots. However, lacking that, if you’re using ball-shaped radishes, chopping would be easier (and safer on your fingers — box graters are flesh-hungry beasts).
  • Ras el hanout is a Moroccan spice blend made from commonly available spices. You’ll need to go to a specialty store to find it, or order online, or make your own (which is what I do).
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