simple and super-tasty carrot salad

March  1, 2011
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Author Notes

I can't remember the precise origins of the inspiration for this dish. It may have been a Moroccan-inspired recipes. In any case, I think my version is simpler and tastier. It is good warm but also cold and at room temperature. —askann

  • Serves flexible
In This Recipe
  1. Wash and peel your carrots. Slice on the diagonal.
  2. Saute in a generous amount of olive oil.
  3. Add a generous amount of crushed or chopped garlic.
  4. Add salt and spices. Cumin is a good bet. Coriander, ground ginger and cayenne are good too, alone or in combination.
  5. Stop cooking when the carrots are tender but still firm. This shouldn't take more than a few minutes if your pan isn't really full.
  6. Add chopped fresh herbs. Try cilantro, parsley or mint. Try one or a combination.
  7. Add a generous amount of fresh lemon juice.
  8. Taste. Adjust salt and lemon juice as needed.
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