Carrot Salad With Cumin and Coriander
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound medium carrots, peeled and cut into thin matchsticks or grated
- 3tablespoons extra-virgin olive oil
- 2tablespoons lemon juice (from 1 lemon)
- 1small garlic clove, grated
- ½teaspoon cumin seeds, toasted and ground
- ½teaspoon coriander seeds, toasted and ground
- Pinch of ground cayenne
- Salt and pepper
- 2tablespoons finely diced preserved lemon (optional)
- Whole mint leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
96 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
Private Notes
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Cooking Notes
Lari
I've been making something similar for years - simplicity is the key. Skip the garlic, seeds, cayenne, and expensive preserved lemon. Add pistachios or other chopped nuts (toasted or not), a pinch of ground coriander, let marinate and serve. Even tastes good the next day.
Prakash Nadkarni
Very nice dish. In western India, there is a simple salad with grated carrot, minced onion, lemon or lime juice, chopped cilantro, with salt, sugar (optional) and minced green chili to taste. (Some variants add chopped or powdered roasted peanuts.) In David's dish, the preserved lemon, garlic and mint leaves definitely work well.
k
Didn’t have preserved lemon, so I doubled the lemon juice and added cilantro with the mint. It was so delicious I made it two nights in a row!
Allan
Just made, followed the recipe exactly including preserved lemons. There is no carrot taste left with all the strongly flavored ingredients, I'd recommend trying with only half the quantity of flavorings.
Carola
I added Ponzu (lemon soy sauce) because I didn’t have any preserved lemon, and topped it with toasted cashews (nuts were suggested by another cook). Very tasty!
A cook chez nous
I like it better if I cook the carrots briefly in a skillet, maybe two minutes, while stirring, over high heat. That takes away some of the crunch in the raw carrots, making it easier to eat. The cooking also sweetens the carrots.
irasema
easy peasy. the preserved lemon transforms this dish. worth it.
Katie
I like to add some pomegranate seeds, toasted pine nuts, and fresh dukkah (a mix of ground spices). I brought it to a Christmas party last year and people are still asking for the recipe a year later.
Jennie
So absolutely delicious--a highlight of our Seder tonight. I didn't use coriander seed because I dislike it; used extra ground cumin and cinnamon, added a sliced jalapeño (half of seeds/ribs removed), lots of cilantro, and a ton of extra lemon juice. Quick to make and so, so, so bright and tasty and yummy!
Laura S.
I use ground cumin and coriander seeds in many recipes but this was the first time that I tried cumin seeds. I toasted and ground the cumin seeds but this did not right so I substituted a 1/4 teaspoon ground cumin.
PCVG in ABQ
Made this dish as a side for Thanksgiving. Very dull.
Mike
Used ordinary store bought Julianne carrots. Worked fine.
NDN
Delicious! I used cilantro like the article said, instead if mint. Hubby loves cilantro, Mint not so much.
Steffi
So good, wouldn’t make it any other way. This is our go to recipe for carrot salad. The toasted spices make all the difference! I don’t use the preserved lemon since it’s overpowering for my liking. Awesome right away but keeps well in the fridge if you want to make it ahead.
Stefanie Obermeier
Bright and fresh tasting, kids liked it too. Made it quite often, cheap and healthy. I find it important to grate the carrots really fine and to freshly toast the seeds before they go in the mortar. Skipped the opt. preserved lemon as it overpowered the salad the first time I made it.
Katie
This salad turned out very well. When I saw coriander and cumin, I substituted with dukkah, a mix of spices and pistachios and it turned out great. I also used smoked paprika instead of cayenne. I was nervous about the mint leaves, but they really helped balance the dish.
Joan B
Do you use the whole preserved lemon or just the rind?
andrew
Great recipe a very colorful and flavorful addition to a summer dinner. forgot garlic and didn't have the lemon, great nonetheless. A
Laurie
Added clementine sections!
Alison
I skipped the garlic and cayenne pepper. The preserved lemon is a must.
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