Cooked Carrot Salad with Toasted Cumin Dressing Recipe

Name: Cooked Carrot Salad with Toasted Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces; 1/2 cup water; 2 large garlic cloves, chopped; 1/4 teaspoon coriander seeds; 1/4 teaspoon dried crushed red pepper; 1 1/2 teaspoons ground cumin; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil (preferably extra-virgin); 1/3 cup chopped red onion; 1/3 cup chopped fresh cilantro; 4 Kalamata olives or other brine-cured black olives, pitted, chopped

Servings: persons

1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces
1/2 cup water
2 large garlic cloves, chopped
1/4 teaspoon coriander seeds
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
4 Kalamata olives or other brine-cured black olives, pitted, chopped

1
Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan.
2
Bring to boil.
3
Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes.
4
Uncover; cook until water evaporates, about 1 minute.
5
Transfer carrot mixture to medium bowl; cool slightly.
6
Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute.
7
Remove from heat.
8
Stir in lemon juice and oil.
9
Pour over carrot mixture; toss to blend.
10
Cool completely.
11
Mix onion and cilantro into carrot mixture.
12
Season to taste with salt and pepper.
13
Sprinkle olives over salad and serve.
14
(Can be made 2 hours ahead.
15
Let stand at room temperature.)

176

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

You need 11 ingredients. The key ingredients include: 1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces, 1/2 cup water, 2 large garlic cloves, chopped, 1/4 teaspoon coriander seeds, and more.

Yes, Cooked Carrot Salad with Toasted Cumin Dressing 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.

Cooked Carrot Salad with Toasted Cumin Dressing

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