North African Cooked Carrot Salad

Preparation info
  • Yield:


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

The play of sweet cooked carrot and tangy dressing makes this easy traditional North African salad a favorite. I like to serve it Sephardi-style: that is, along with the appetizers, then left on the table during the rest of the meal, a welcome counterpoint to the panoply of rich Rosh Hashanah foods to follow.


For the Dressing

  • About 3 tablespoons best-quality extra virgin olive oil
  • About tablespoons fresh lemon juice


Prepare the dressing: in a large bowl, whisk together the oil, lemon juice, garlic, cumin, paprika, mint, cinnamon, coriander, salt and pepper, and cayenne, if using, to taste.

You can cut the carrots into ½-inch rounds, on the diagonal—a common method—or, even better, take a few moments extra