Carrot Salad with Cumin
I got the idea for this from one of my favorite craft beer bars. They serve this salad in little shot glasses, almost like tapas. I loved the combo of carrot, cumin and mustard so I recreated at home! I hope you like it :)
Also keeps well for a couple days or if you want to make ahead or pack in lunches.
Carrot Salad with Cumin
I got the idea for this from one of my favorite craft beer bars. They serve this salad in little shot glasses, almost like tapas. I loved the combo of carrot, cumin and mustard so I recreated at home! I hope you like it :)
Also keeps well for a couple days or if you want to make ahead or pack in lunches.
Cooking Instructions
- 1
Cut the upper, thick part of the carrot into very thin matchsticks or strips. I used a slicer to help but you can just use a knife.
- 2
Grate or shred the remains parts of the carrots. Combine the matchsticks and the grated carrot in a medium bowl.
- 3
Lightly grind the cumin seeds in a mortar & pestle if you have one. It help release the flavors. You could also lightly toast in a dry pan until aromatic.
- 4
Combine all the ingredients except parsley with the carrot and mix well. I use yogurt to add just a touch of creaminess but you can leave out.
- 5
Taste a little and adjust the flavor if needed. When you're satisfied lightly mix in the parsley and serve.
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Translated from Cookpad Greece -
Coleslaw, American Salad or Cabbage and Carrot Salad Coleslaw, American Salad or Cabbage and Carrot Salad
Translated from Cookpad Spain -
Warm carrot salad Warm carrot salad
Any grains can be used for this - it's especially good for freshening up left-over risotto, or using a shop-bought pack of mixed grains for convenience.#summerchallenge2
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