Carrot Salad Recipe

Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g carrots, trimmed and peeled; 1 garlic clove; 1/8 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper (optional); 1 lemon, juiced; 1/2 teaspoon sugar; salt, to taste; olive oil, to taste; chopped parsley, to taste

Servings: persons

450 g carrots, trimmed and peeled
1 garlic clove
1/8 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (optional)
1 lemon, juiced
1/2 teaspoon sugar
salt, to taste
olive oil, to taste
chopped parsley, to taste

1
Boil the carrots whole in water, wtih the garlic, until just barely tender.
2
Drain and discard the garlic.
3
Dice or slice the carrots.
4
Mix the spices and lemon juice with the sugar.
5
Pour over the carrots.
6
Chill.
7
Add salt to taste and sprinkle with a bit of olive oil and parsley before serving.
8
When I was in Morocco the chefs always added a bit of extra cumin on top as well.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 450 g carrots, trimmed and peeled, 1 garlic clove, 1/8 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, and more.

Yes, Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot Salad

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