Carrot Salad with Cumin

Let’s be honest: summer is barbeque season.  Fruit, vegetables, marinated meats – they’re all made more delicious by a grill.  I know this, but as a condo-dwelling tenant without a yard, I am and will remain barbeque-less for the foreseeable future.  It almost makes this whole season a culinary tease!  Happily, however, I know people who will barbeque for me, and as a result I’ve been developing a repertoire of pot-luck-able sides to accompany the barbequed fare of my hosts.  One particularly fab find was this grated carrot salad.

This salad is worth your time for a few reasons:

  • It’s FAST!  Grate the carrots and you’re done.  For extra speed, lose the grater and use a food processor instead.
  • It’s pantry-based; no grocery shopping for you.
  • It brings a punch of colour to your table.
  • The Canada Food Guide recommends eating at least one orange vegetable each day.  Check that off.
  • Have you tasted carrots with cumin before?  Then you know what I’m talking about.
  • It keeps in the fridge for you – no greens, no wilting.  It’s my latest lunch classic.
  • Pair it with baked quinoa patties or spiced kibbe – you’re welcome.

Carrot Salad with Cumin

from Home Made


3 medium carrots, peeled and grated
1 clove garlic, minced
1 tbsp cumin seeds
4 tbsp olive oil
2 tbsp red wine vinegar
pinch of cayenne pepper
salt, to taste
cilantro leaves (to garnish)


1.  Place grated carrots in a medium bowl.

2.  In a separate bowl, combine garlic, cumin seeds, olive oil, vinegar, cayenne pepper and salt.  Pour over carrots and stir to coat evenly.  Refrigerate until ready to serve; garnish with cilantro leaves.

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