Moroccan carrot salad—cooked carrot coins tossed with harissa—is better known, but this one is easier, crunchier, and more refreshing—a welcome counterpart to richer salatim. Feel free to use limes instead of lemons, but make sure to use the firmest carrots you can find. If you have a julienne peeler it will make gorgeous carrot ribbons, but a plain old box grater will do.
- Toss the carrots, jalapeños, and lemon juice in a large bowl and refrigerate for at least 30 minutes and up to 4 hours. Transfer to a serving bowl and sprinkle with sumac, if using.
Adeena Sussman divides her time between Tel Aviv and New York and is writing an Israeli cookbook to be published by Avery Books in 2019. She is also the author of Tahini, and co-author of ten cookbooks including the New York Times #1 best-selling Cravings by Chrissy Teigen and its upcoming sequel.