Best 7 Carrot Salad With Oregano And Cumin Recipes
Are you looking for a refreshing, flavorful, and healthy side dish? Look no further than this carrot salad with oregano and cumin. This vibrant salad features crisp, julienned carrots tossed in a zesty dressing made with olive oil, lemon juice, crushed cumin seeds, dried oregano, honey, salt, and black pepper. It is a perfect complement to grilled meats, roasted chicken, or as a light lunch or snack. In addition to this delightful carrot salad, the article also includes recipes for a variety of other carrot-based dishes including carrot fries, carrot fritters, carrot soup, and carrot cake. Each recipe is easy to follow and packed with flavor. Whether you are a seasoned cook or a beginner, you are sure to find a carrot recipe in this article that you will love.
Here are our top 7 tried and tested recipes!
COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING
Categories Salad Onion Appetizer Side Dinner Lunch Carrot Summer Healthy Potluck Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
- Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
- Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)
CARROT SALAD WITH OREGANO AND CUMIN
Steps:
- In a bowl whisk together oregano, cumin, zest, lemon juice, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add carrots and toss to combine well.
CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
- Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY
Provided by Joan Nathan
Categories easy, quick, weekday, salads and dressings
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
- Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams
CUMIN-FLAVORED CARROT SALAD
Ensalada De Zanahoria Bar Bahia. Note: Here is a quite different carrot salad with Middle Eastern overtones-the carrots are lightly cooked and seasoned with garlic, oregano, and cumin. It comes from the exceptional Bar Bahia in Cadiz.
Provided by James Dykstra
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 9
Steps:
- Prepare several hours in advance.
- Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
- Cool and cut in 1/4-inch slices.
- In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
- Marinate for several hours or overnight.
Nutrition Facts : Calories 101.3, Fat 0.8, SaturatedFat 0.1, Sodium 159.1, Carbohydrate 23.3, Fiber 6.7, Sugar 10.9, Protein 2.5
CARROT & CUMIN SALAD
The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients and season.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
Tips:
- For a flavorful and crunchy salad, use fresh, crisp carrots. Look for carrots that are bright orange in color and free of blemishes.
- If you don't have ground cumin, you can use whole cumin seeds. Toast the seeds in a dry skillet over medium heat until they are fragrant and then grind them in a spice grinder or mortar and pestle.
- To make a vegan version of this salad, omit the feta cheese. You can also use a plant-based yogurt or sour cream in place of the Greek yogurt.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This carrot salad is a healthy, flavorful, and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this carrot salad a try.
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