Harissa Carrot Slaw


Happy Spring!  It’s time to start thinking about sunny warm days, gardening, flowers, gardening, BBQ’s, gardening, he beach, and gardening.  Thank goodness.  We had a snowstorm this past Wednesday, and I have to say I was not pleased with the weather’s decision on the second day of this glorious season.  Luckily it it pretty much all melted now and I see nothing but high 40’s and 50’s in the forecast.  My hopes for getting my kale seedlings in the ground within a week or two are still alive!  Am I the only garden nerd out there?!

To honor the change of the seasons, I’m sharing my recipe for a spicy carrot slaw.  It’s made with the a fiery harissa paste I get from Trader Joes, however you can find it pretty much everywhere.  Each one is different, so taste whatever you are using before making this recipe to decide just how much to add.  I love a ton of heat so I usually heap my spoonfuls when adding it.

This recipe is so easy to throw together and doesn’t require any fancy equipment like a spiralizer.  I know they are all the rage, but my spiralizer has been collecting dust lately because when I crave pasta, I crave pasta and not zucchini.  Or sweet potatoes.  I’m not saying I don’t like spiralized zucchini, it just doesn’t do it for me when I’m making a pasta dish.  I rather chop it up, saute it, and add it in with some quality penne.  But back to my point.  You can whip up this slaw in under 10 minutes.  5 minutes if you don’t value your fingers when peeling the carrots!

I adore the fresh, colorful vibe this slaw adds to meals and I bet it will become a go-to condiment for your salads and burgers.  I have been seriously digging this slaw on my sprouted beet and sweet potato burgers with sweet cashew cream.  I’ll have to share the recipes for those soon…just in time to uncover your grill and officially ring in burger season!  I’m not sure that’s a thing, but it should be.  Now I’ll stop babbling and get to the recipe.  Enjoy!

 

Harissa Carrot Slaw

3-4 large carrots

2 Tbsp lemon juice

2 Tbsp extra virgin olive oil

1-2 Tbsp harissa paste

1/3 cup fresh parsley, chopped

1 large garlic clove, zested

1 inch ginger, zested

1/2 tsp sea salt

1/3 cup sprouted pumpkin seeds (any seeds/nuts of your choice will work here)

Directions:

Peel the carrots and discard the skins.  Continue peeling the carrots into long, thin strips.  Add to a bowl. Add the parsley and pumpkin seeds.

In a separate bowl, mix together the lemon juice, olive oil, harissa paste, zested garlic, zested ginger, and salt.  Add to the bowl with the carrots and gently message everything together.  Store in an air-tight container in the fridge for up to 5 days.

 

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