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Carrot salad on a white platter.

Moroccan Carrot Salad

This Moroccan carrot salad is seasonal, bright on the plate and bright in the mouth. Absurdly easy to make, it’s quick, easy, summery, and a no-cook wonder.
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Ingredients
  

  • 1 pound carrots
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika smoked is particularly nice
  • generous pinch cayenne pepper or if you have it, Aleppo pepper
  • 2 teaspoons agave
  • juice of 2 lemons about 4 teaspoons
  • 1/2 teaspoon sea salt
  • a good handful fresh flat-leaf parsley coarsely chopped

Instructions
 

  • Coarsely shred carrots in a food processor or chop into 1/4-inch matchsticks, your call.
  • Dump into a good-sized bowl and set aside.
  • Add oil and spice mixture to carrots and toss to coat. Add agave, lemon juice, and sea salt.
  • May be made a day ahead and chilled in an airtight container.
  • Before serving, gently mix in parsley and enjoy slightly chilled — not cold, but cool.