Carrot and Cumin Salad
This vibrant Moroccan-inspired carrot salad is bright, fresh, and full of aromatic spices. Shredded carrots are tossed in a zesty dressing with fresh herbs and warm cumin, making for a perfect side dish.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 122 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcarrot, grated
- 0.25 cupfresh parsley, finely chopped
- 0.25 cupfresh cilantro, finely chopped
dressing
- 3 tbsplemon juice, freshly squeezed
- 2 tbspolive oil
- 1 tspground cumin
- 1 clovegarlic, minced
- 0.5 tspsalt
- 0.25 tspblack pepper
- 0.25 tspred pepper flakes(optional)
Equipment
grater · whisk · small bowl · large mixing bowl
The method
Step by step
- 1
Place the grated carrot, fresh parsley, and fresh cilantro in a large mixing bowl.
About 5 min
- 2
In a small bowl, whisk together the lemon juice, olive oil, ground cumin, minced garlic, salt, black pepper, and red pepper flakes (if using) to create the dressing.
About 3 min
Cook’s note: Ensure the garlic is very finely minced or pressed for the best distribution of flavor.
- 3
Pour the dressing over the carrot mixture in the large bowl.
About 1 min
- 4
Toss everything together thoroughly until the carrots and herbs are evenly coated with the dressing.
About 1 min
- 5
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling the salad makes it more refreshing and enhances the spice flavors.
- 6
Give the salad a final toss before serving.
Per serving
Nutrition
- Calories
- 121.9kcal
- Protein
- 1.6g
- Carbs
- 14.3g
- Fat
- 7.3g
- Fibre
- 3.9g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover carrot salad in an airtight container in the refrigerator.
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