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
In 2007 I submitted this recipe to Gluten Free By The Bay‘s “Cooking for Karina“, a food event that focused on cooking around her friend’s food allergies. Since then it has also been shared by Kalyn’s Kitchen on BlogHer as well. Enjoy!
Carrot, Ginger and Cumin Salad
Serving Size: 6
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
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
This post was originally published July 10, 2007. It has been updated once since then.