Moroccan carrot noodle salad with golden raisins, goat cheese and harissa
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Armenian cuisine
I feel like I’ve been on a bout of straight indulgence. In the last week’s there’s been a hash I ate all by myself for dinner, soft serve dripping with honey, my favorite burger in LA and don’t get me started on last week’s pimento cheese situation, which also transitioned into pimento cheese chilaquiles. I need a reset button in form of some carrots. And probably a spin class because I mean, it’s been a little reckless over here. Straight reckless livin’. I made this salad using my spiralizer, which I’m trying to use on other vegetables besides the traditional zucchini. I have to say that it spiralizes zucchini a bit easier than carrots. This definitely works against its super sharp blades but there was some definite muscling. I found that if you are using a spiralizer, the thicker the carrot the better; it made it much easier. If you don’t have a spiralizer, don’t worry about it. You absolutely don’t need it in this instance. A mandolin will do just fine. After the debacle of cutting the carrots, the work is done for you. All of the ingredients (minus the cheese) are mixed together in one big serving bowl …
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