This was the third mayo-free salad we made for my parents' pool party. My brother makes a variation for his menu, too.
1 lb. carrots, peeled and thinly sliced
5 Tbsp olive oil
2 cloves garlic, minced
1 tsp harissa mixed with water to thin
1 tsp Kosher salt
1 tsp ground cumin
Peel and slice the carrots. We used the Cuisinart grater feature, so this was done in about 2 minutes.
Combine the remaining ingredients in the bottom of a medium bowl. The harissa is a chili paste, found in a tube in your ethnic food aisle. It has a smokey taste that went really well with the cumin. Add the carrots and toss to coat.
Of course if you over estimate how many people are coming and accidentally make five pounds worth, you'll have to get creative with the leftovers like my mom did!
2 Tbsp butter
2 Tbsp olive oil
1 elephant garlic clove
32 oz. chicken broth
~8 cups carrot salad
Saute the onion and garlic in the butter and olive oil. Add the leftover carrot salad and broth, simmering until the carrots are tender. Puree using a stick blender or Cuisinart. Garnish with sour cream if desired.