Green Salad With Carrot Cumin Dressing Food

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

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

Freshly made or store-bought, carrot juice is packed with beta-carotene, iron, and potassium and adds health benefits and sweetness to this salad dressing.

Provided by Martha Stewart

Categories     Salad Recipes

Time 15m

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 163 g, Fat 12 g, Fiber 2 g, Protein 5 g