Carrot Salad Recipe

Carrot Salad shreds crisp carrots, quick-pickles red onions in lemon cumin dressing, marinates till flavors meld bright. Middle Eastern side refreshes in 20 minutes no-cook, sweet crunch meets citrus zip. Serves 4-6, perfect mezze addition.

Carrot Salad Recipe

Shredded carrots with pickled red onions lemon cumin. Crunchy Middle Eastern side, zesty fresh.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Middle Eastern

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

For the Carrots and Onions

• 2 lb carrots peeled shredded
• 1 large red onion thinly sliced

For the Lemon Dressing

• ¼ cup fresh lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped parsley
• ¼ tsp red pepper flakes optional

Equipment

• Box grater or mandoline
• Mixing bowl
• Measuring cups & spoons
• Whisk

Method

 

1. Peel carrots with peeler. Shred coarse using box grater large holes into mixing bowl.
2. Slice red onion paper-thin using mandoline or knife. Add to carrots.
3. Whisk lemon juice, olive oil, cumin, salt, pepper, red pepper flakes in small bowl using measuring spoons till emulsified.
4. Pour dressing over carrots onions. Toss hands clean 1 minute till even coated. Fold parsley. Cover fridge 15 minutes flavors bloom.
5. Taste adjust salt lemon. Mound platter or bowls. Drizzle extra oil shine.

Notes

• Shred carrots day ahead, drain excess liquid before dressing. Red onions pickle fastest.
• Cumin toasts flavor; toast whole seeds first optional.
• Fridge airtight 4 days, flavors deepen. Add feta or nuts serving.