Carrot Salad

Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shallots, minced; 2 garlic cloves, minced; 1/4 cup white wine vinegar; Salt; 2 pounds grated carrots; 4 tablespoons coriander seeds, toasted and cracked; 2 oranges, zested and juiced; 1/2 teaspoon ground cinnamon; 2 tablespoons cumin seeds, toasted; 1/2 cup extra-virgin olive oil; 1 cup chopped mint leaves

Eats Now Editorial Team · 489 kcal · Salads

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Carrot Salad – a delicious recipe with shallots, garlic, white wine vinegar, Salt, carrots, coriander seeds. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

6 shallots, minced
2 garlic cloves, minced
1/4 cup white wine vinegar
Salt
2 pounds grated carrots
4 tablespoons coriander seeds, toasted and cracked
2 oranges, zested and juiced
1/2 teaspoon ground cinnamon
2 tablespoons cumin seeds, toasted
1/2 cup extra-virgin olive oil
1 cup chopped mint leaves

1
In a large mixing bowl, combine shallots, garlic, and vinegar.
2
Season with salt.
3
Add the remaining ingredients and toss together.
4
Serve when ready.

489

kcal

Calories

Fat

Carbs

Protein

Fat 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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 6 shallots, minced, 2 garlic cloves, minced, 1/4 cup white wine vinegar, Salt, 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.

Quick Info

Servings
4 servings
Calories
489 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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