Spiced Carrot Salad

By • February 28, 2011 • 0 Comments

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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
  1. In a pot of generously salted boiling water, cook carrots until just barely tender, about 5 minutes.
  2. 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.
  3. Drain carrots completely, then add warm carrots to the bowl with the dressing. Toss to coat evenly.
  4. Serve at room temperature or chilled.
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