Carrot Cumin Salad Recipes

CARROT & CUMIN SALAD

Carrot & cumin salad image

The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry

Provided by John Torode

Time 20m

Number Of Ingredients 8

Ingredients

2 tsp cumin seed , toasted
zest and juice 1 lemon
thumb-sized piece of ginger , grated
5 tbsp olive oil
3 shallots , very thinly sliced
5 carrots , grated
small bunch coriander , chopped
½ small bunch mint , chopped

Steps:

Combine all the ingredients and season.

Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING

Cooked Carrot Salad with Toasted Cumin Dressing image

Categories Salad Onion Appetizer Side Dinner Lunch Carrot Summer Healthy Potluck Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces
1/2 cup water
2 large garlic cloves, chopped
1/4 teaspoon coriander seeds
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
4 Kalamata olives or other brine-cured black olives, pitted, chopped

Steps:

Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

CUMIN-FLAVORED CARROT SALAD

Cumin-Flavored Carrot Salad image

Ensalada De Zanahoria Bar Bahia. Note: Here is a quite different carrot salad with Middle Eastern overtones-the carrots are lightly cooked and seasoned with garlic, oregano, and cumin. It comes from the exceptional Bar Bahia in Cadiz.

Provided by James Dykstra

Categories < 15 Mins

Yield 1 batch

Number Of Ingredients 9

Ingredients

1/2 lb carrot, scraped, ends trimmed
to taste chicken broth
to taste salt
2 tablespoons white wine vinegar
1 1/2 tablespoons water
1 clove large garlic, mashed to a paste or put through a garlic press
1/4 teaspoon oregano
1/4 teaspoon cumin, freshly ground
1/4 teaspoon paprika, preferably Spanish style

Steps:

Prepare several hours in advance.
Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
Cool and cut in 1/4-inch slices.
In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
Marinate for several hours or overnight.

Nutrition Facts : Calories 101.3, Fat 0.8, SaturatedFat 0.1, Sodium 159.1, Carbohydrate 23.3, Fiber 6.7, Sugar 10.9, Protein 2.5

WARM CARROT SALAD WITH TOASTED CUMIN DRESSING

Warm carrot salad with toasted cumin dressing image

A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 35m

Number Of Ingredients 9

Ingredients

2 tsp cumin seeds
750g carrots , cut into short sticks
2 tbsp extra-virgin olive oil
4 tbsp lemon juice
4 tsp light muscovado sugar
2 garlic cloves , thinly sliced
½ tsp paprika
handful of chopped coriander
finely grated zest of 1 lemon

Steps:

Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.
Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.
Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.

Nutrition Facts : Calories 141 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

More about "carrot cumin salad recipes"

CARROT AND CUMIN SALAD | THE SPLENDID TABLE

2012-08-24 Once the carrots are cooled, remove with the slotted spoon and drain for a few minutes. Spread out on paper towels to dry completely. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, …
From splendidtable.org

See details

MOROCCAN RAW CARROT SALAD - PANNING THE GLOBE

2012-11-25 Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything. Author: Panning The Globe. Prep Time: 15 mins. Total …
From panningtheglobe.com

See details

CARROT SALAD RECIPES | BBC GOOD FOOD

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food. Cauliflower & carrot salad. A star rating of 4.4 out of 5. 11 ratings. Keep this healthy salad in the fridge to …
From bbcgoodfood.com

See details

CUMIN LIME CARROT SALAD RECIPE - 2 POINTS | LAALOOSH

2014-03-06 Instructions. Bring a small pot of water to a boil. Add in carrots, and blanche briefly, just until carrots begin to soften a bit, about 2 minutes. Drain and place in a large bowl. While carrots are still hot, add in oil, lime juice, garlic, …
From laaloosh.com

See details

MOROCCAN CARROT SALAD WITH CUMIN AND GARLIC - THE …

2010-07-19 A recipe for classic Moroccan carrot salad with cumin, garlic, lemon juice and parsley. How too with step by step fool proof instructions. ... water, in order to leave them ‘just cooked’ not to soft. Thank you to my Israeli …
From theglobaljewishkitchen.com

See details

CUMIN-SCENTED CARROT "SALAD" RECIPE | MYRECIPES

2004-04-20 For even quicker preparation time on this simple recipe, use your food processor to shred the carrot.
From myrecipes.com
Servings 6
Calories 49 per serving

See details

ROASTED CARROT AND CHICKPEA SALAD WITH CUMIN | OLIVEMAGAZINE

2015-03-25 Method. Heat the oven to 200C/fan 180C/gas 6. Put the carrots and cumin in a roasting tin. Add some seasoning and a tbsp olive oil and toss everything together. Roast for 20-25 minutes or until tender. Tip the chickpeas into a bowl, add the carrots and any juice from the roasting tin then divide between two plates and scatter over feta to finish.
From olivemagazine.com

See details

CARROT SALAD WITH CUMIN AND RADISH - GOODHOUSEKEEPING.COM

2022-06-23 Preheat oven to 200°C (180°C fan) mark 6. Toss the carrots, oil and plenty of seasoning in a roasting tin. Roast for 40min, tossing occasionally, or until nearly tender. Mix through the honey ...
From goodhousekeeping.com

See details

CARROT SALAD WITH CURRANTS | RECIPE | FOOD & STYLE

2015-10-14 1/4 cup currants – soaked in hot water for 10 minutes. 1/2 cup finely chopped young carrot tops. Step 1: To make the vinaigrette – Place all of the ingredients in a small bowl. Whisk until well blended and set aside. Step 2: Heat a small heavy-bottomed frying pan …
From foodandstyle.com

See details

CARROT, CUMIN & DILL SALAD – ERECIPE

500 g /17oz carrots, grated. 3 cloves garlic crushed. bunch a of fresh dill, chopped. 3 tbsp cumin. For the dressing: 3 tbsp lemon. salt. 1/2 tbsp pepper.
From erecipe.com

See details

CARROT AND CUMIN SALAD – GARDENING IDEAS

Add the carrots, cumin, and paprika; season with pepper; and sprinkle with the sugar. Cook, stirring gently, for 1 minute. Remove from the heat. Squeeze half of the lemon over the carrots and sprinkle with the parsley. Turn the carrots to coat evenly. Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate until chilled.
From somuchrecipes.com

See details

CARROT-CUMIN SALAD – RECIPES NETWORK

2016-01-15 6 carrots, coarsely grated; 1/2 cup chopped fresh parsley; 1 tablespoon lemon juice; 1 tablespoon extra-virgin olive oil; 1 clove garlic, finely chopped; 1 teaspoon ground cumin; Salt & freshly ground pepper to taste; Method
From recipenet.org

See details

CARROT AND CUMIN SALAD | LEE GREENS

2022-04-05 Thanks to Better Food Traders, an ever expanding network and movement of food traders who share similar values around local, delicious, organic fruit and veg which Lee Greens are proud to be a part of, for the recipe. Ingredients: carrots. 1-2 tsps of cumin seeds. 1 garlic clove. 1/2 tsp salt. 1 lemon. 1 tbsp olive oil. chopped coriander . Method:
From leegreens.org

See details

MASALA LENTIL SALAD WITH CUMIN ROASTED CARROTS

2018-03-22 To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer.
From cookieandkate.com

See details