Moroccan Raw Carrot Salad
['1 pound carrots, coarsely grated (about 4 cups)', '1/4 cup vegetable oil or extra-virgin olive oil', '3 to 4 tablespoons fresh lemon juice', '1/4 cup chopped fresh cilantro or parsley', '2 to 4 cloves garlic, mashed or minced', '1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon', '1 teaspoon sweet paprika', 'Pinch of salt', 'About 1/2 teaspoon harissa (Northwest African chili paste)', '1 tablespoon minced green chilies', 'or 1/4 to 1/2 teaspoon cayenne (optional)']
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
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