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Shredded carrots with pickled red onions lemon cumin.

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
Cook Time 15 minutes
Total Time 30 minutes
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.