Cooked Carrot Salad With Toasted Cumin Dressing

Cooked Carrot Salad With Toasted Cumin Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound carrots peeled, halved

  • lengthwise, cross-cut ⅓"-wide pieces

  • ½

    cup water

  • 2

    large garlic cloves chopped

  • ¼

    teaspoon coriander seeds

  • ¼

    teaspoon dried crushed red pepper

  • teaspoons ground cumin

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon olive oil (preferably extra-virgin)

  • cup chopped red onion

  • cup chopped fresh cilantro

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    Kalamata olives pitted, chopped (or other brine-cured black olives)


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.) This recipe yields 4 servings. Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 mg.


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