The following is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes

I have decided to submit this recipe to Gluten Free By The Bay’s “Cooking for Karina“, a food event that focuses on cooking around her friend’s food allergies. I hope she’ll like it!

Carrot, Ginger and Cumin Salad
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Serving Size: 6

Ingredients:

1 lb. carrots
1 tablespoon margarine or olive oil
2 teaspoons cumin seed
1 tablespoon chopped fresh ginger
2 cloves garlic chopped
2 tablespoons lemon juice
salt and freshly ground pepper to taste
1/4 cup chopped parsley

Directions:

Scrape carrots and cut into paper thin slices, or slice in food processor.

Meanwhile, in pan melt 1 tablespoon margarine and saute cumin about 30 seconds.

Add ginger and garlic and saute 1 minute longer.
Combine carrots with cumin-garlic mixture, and lemon juice.
Saute about 5 minutes

Season with salt and pepper and garnish with freshly chopped parsley.
Serve at room temperature

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