I think one of the reasons that kids like carrots so much is that they are naturally sweet and super crunchy. My family has always preferred the flavour and texture of raw carrots rather than cooked and I can’t say I blame them. I’m always looking for new ways to get these nutritional powerhouses onto their plates; this salad is a really popular option and gives me yet another reason to use my vegetable spiral cutter, though a grater works just fine too. The Moroccan-inspired spices are familiar and comforting, complementing the carrot’s naturally sweet taste. The harissa (which I use to add a gentle boost of heat to all kinds of dishes) adds a pleasing counterpoint and the mint just makes the dish sing. You should be able to find harissa at stores specializing in Middle-Eastern or African ingredients. The best thing about this salad, aside from its fantastic flavour? It takes just 5 minutes to prepare.
Use a mortar and pestle (or a bowl and the bottom of a small drinking glass) to crush the coriander seeds. Put coriander, cumin, ginger, cinnamon, cloves, harissa, and honey (or agave) in a large bowl and whisk to combine.
Add olive oil, lemon and orange juices; whisk again until well blended.
Add spiralized or grated carrots, mint and onions then toss gently to combine well.
Taste and season with salt and pepper if needed.
Garnish with additional chopped fresh mint and let sit 15 minutes or up to 2 hours at room temperature (or refrigerate for up to 12 hours).