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
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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
This post was originally published July 10, 2007. It has been updated once since then.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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lovely picture!
lovely picture!
It looks delicious! I’m always saying “yum” and “delicious” when I comment on your blog.
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!
It looks delicious! I’m always saying “yum” and “delicious” when I comment on your blog.
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!
Chennette – I’m getting the hang of the camera, it and i are becoming ONE
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!
Chennette – I’m getting the hang of the camera, it and i are becoming ONE
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!
Chennette – I’m getting the hang of the camera, it and i are becoming ONE
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!
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
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
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.
Carrot, Ginger and Cumin Salad (recipe) – www.trinigourmet.com/index.php/ca…
@Trinigourmet thanks for sharing that great recipe, I’m always looking for new salads, although I try to have more raw, I will try it.
@thewholechild no probs
I’m sure it works well raw or with a quick blanch 
[...] article included the image of, and link to, my recipe for Carrot, Cumin, Ginger salad, along with a few other recipes that were included in the Cooking for Karina food [...]