Carrot Salad- Quick & Easy
A quick and easy lemon spiced carrot salad.
Yield
4 servingsPrep
5 minCook
7 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
carrots
peeled |
|
| ¼ | cup |
lemon juice
fresh |
|
| 2 | cloves |
garlic
minced, or more or less to taste |
|
| 1 ½ | teaspoons |
cumin
ground, or to taste |
|
| ¼ | teaspoon |
cayenne pepper
or more or less to taste |
|
|
salt
to taste |
*
|
||
| 3 ½ | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
parsley leaves
or cilantro, freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
carrots
peeled |
|
| 59 | ml |
lemon juice
fresh |
|
| 2 | cloves |
garlic
minced, or more or less to taste |
|
| 7.5 | ml |
cumin
ground, or to taste |
|
| 1.3 | ml |
cayenne pepper
or more or less to taste |
|
| 1 | x |
salt
to taste |
*
|
| 53 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
parsley leaves
or cilantro, freshly chopped |
|
Directions
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, 5 to 8 minutes.
Drain and cut carrots into ½-inch thick slices.
Whisk together the lemon juice, garlic, cumin, cayenne, olive oil and salt in a large bowl.
Stir in the parsley.
Add the cooked carrots and toss to combine.
Serve cold or at room temperature.
