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Shaved Carrot Salad (2 Ingredients)

Make this Shaved Carrot Salad with harissa in 5 minutes flat with just 2 ingredients. The raw carrot salad packs a serious punch thanks to the spicy harissa paste. A quick and delicious alternative to kimchi or pickled onions, it works perfectly with sandwiches, wraps, or as a crunchy and colorful topping for your morning eggs.

Similar to my raw carrots salad with mint and raisins, this shaved carrot salad comes together with minimal effort but is packed with flavor thanks to the harissa paste. I love adding it to poached eggs or Turkish eggs for breakfast and to lunch wraps including my meatball wrap to add extra crunch and flavor. Make these quick harissa carrots as a super versatile Spring side dish – perfect for the Easter table!

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Finished shaved carrot salad in a glass bowl next to carrots and a linen napkin.

Shaved Carrot Salad

Caro Jensen
Make this Shaved Carrot Salad with harissa in 5 minutes flat with just 2 ingredients. Perfect with sandwiches, wraps, or as a crunchy and colorful topping for your morning eggs.
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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 39 kcal

Ingredients
 
 

Instructions
 

  • Peel the carrots with a vegetable peeler and discard the outer shavings. Continue to shave the carrots into thin ribbons reserving the shavings for the salad in a small bowl.
    2 carrots
  • Add the harissa paste and gently toss it with the shavings using a couple of spoons or your hands. Season to taste with salt and pepper if needed.
    2 tbsp harissa paste
  • Serve immediately or store it in an airtight container in the fridge for up to 4 days.

Video

Notes

Harissa paste: Taste the harissa paste before using as the heat and spiciness can vary greatly. You can also make it yourself following my harissa paste recipe. Add extra paste for a more intense flavor.
Carrots: You can also use grated or thinly sliced carrots for this raw salad.
Storage: You might need to add some olive oil to loosen the salad up a little once it has been stored for a few days. The carrots will soften over time so make it fresh if you’re after a crunchier salad.

Nutrition

Calories: 39kcalCarbohydrates: 9gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 243mgPotassium: 251mgFiber: 2gSugar: 5gVitamin A: 10293IUVitamin C: 6mgCalcium: 23mgIron: 0.3mg
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Ingredients and substitutions

  • Carrots – I used medium-sized orange-colored carrots for this salad but you can also use heirloom or rainbow carrots to mix things up a bit. Add some cucumber or fennel shaving for some extra color and crunch.
  • Harissa – I use my homemade harissa paste recipe but store-bought versions are great too. Taste it before using to get an idea of the heat and spice level of the paste.

Step-by-step: harissa carrot salad

1. Make the carrot shavings.

2. Stir through the harissa paste.

My top 3 carrot salad tips

  1. Fresh herbs: Freshly chopped parsley, cilantro, or mint can add extra freshness and flavor.
  2. Extra crunch: Toasted nuts (like walnuts, pecans, or almonds) or seeds (like pumpkin, sunflower, sesame seeds) make a delicious addition too.
  3. Meal prep: Add this salad to your weekly meal prep routine as it is a great way to add extra flavor and color to your dishes.