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Cooked Carrot Salad With Toasted Cumin Dressing

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Ingredients

  • 1 pound carrots peeled, halved
  • lengthwise, cross-cut 1/3"-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
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 Kalamata olives pitted, chopped (or other brine-cured black olives)

Details

Servings 4

Preparation

Step 1

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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