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Carrot, Ginger and Cumin Salad (recipe)

10 July 2007 2,383 views View Comments

Carrot, Ginger and Cumin Salad

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

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :)

View Comments »

  • Chennette said:

    lovely picture!

    # 13 July 2007 at 12:41 pm | link
  • Tara said:

    It looks delicious! I’m always saying “yum” and “delicious” when I comment on your blog. :-D

    This looks similar to my aunt’s candied carrots. She tosses hot, steamed baby carrots with honey, extra-virgin olive oil, chopped cilantro and a pinch of sea salt. Sounds weird, but I love it.

    I’m definitely trying your version!

    # 13 July 2007 at 1:04 pm | link
  • Sarina (author) said:

    Chennette – I’m getting the hang of the camera, it and i are becoming ONE :D

    Tara – Candied carrots are something I’ve always wanted to try, and I actually be making them next weekend! :) This version is much more piquant :) Thanks for the lovely email btw, I have intermittent net access at the mo which is my reply has been tardy!

    # 13 July 2007 at 9:53 pm | link
  • Denise @ Femita said:

    Thanks Sarina. Very inspiring site btw. I'm not really familiar with Trinidadian cooking but I love to discover new cuisines. I was thinking, did you ever try to prepare this dish in the oven? I just love how crispy carrot slices get in the oven. Makes an excellent snack too.

    Love, Denise
    My recent post Creative With Carrots- 5 Recipes To Get You Started

    # 23 July 2010 at 12:55 pm | link
  • Lislis said:

    I just finished trying it- i really liked it. So did my mom. Used lime instead of lemon and dried parsley though, so Im not such how different the original would taste.

    # 15 August 2010 at 7:07 pm | link

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