Spiced Carrot Salad

By WeeklyGreens • February 28, 2011 • 0 Comments

⎙

Author Notes: The origin of this recipe is unknown. I found it printed in a large, unwieldy pile of recipe prospects with no reference notes. I've added a few ingredients and subtracted a few others. Although this recipe supposedly serves four, I could have made twice as much and still had no leftovers. - WeeklyGreens

Serves 4

1 pound carrots, peeled and thinly sliced on the bias
2 teaspoons olive oil
1/2 teaspoon ground cumin
2 large garlic cloves, minced
1/2 teaspoon honey
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 dash cayenne pepper
1 teaspoon grated lemon zest
Juice of 1/2 lemon

In a pot of generously salted boiling water, cook carrots until just barely tender, about 5 minutes.
While carrots are cooking, combine oil, cumin, garlic, honey, cilantro, salt, pepper, cayenne, lemon zest and lemon juice in a medium bowl. Whisk until blended.
Drain carrots completely, then add warm carrots to the bowl with the dressing. Toss to coat evenly.
Serve at room temperature or chilled.