
Carrot Ribbon Salad
User Reviews
5.0
9 reviews
Excellent

Carrot Ribbon Salad
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Really quick to put together, this easy carrot salad will happily sit alongside many other dishes. It is delicious as part of a Vietnamese noodle salad, alongside spinach falafels, or in pitas and wraps to add crunch.
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Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 14 ounces (about 4 large) carrots finely sliced with a vegetable peeler, mandolin, or knife
- 3/4 ounce (about 1/2 cup) fresh cilantro leaves picked and stalks finely chopped
- Sea salt flakes and freshly ground black pepper
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Instructions
- In a small skillet over medium-low heat, dry-toast the cumin seeds until aromatic, stirring occasionally, 3 to 4 minutes.
- Transfer to a mortar and pestle and give them a couple of bashes to crack the seeds. Leave some chunks as they provide a good texture to the final salad.
- Combine the cracked seeds, honey, oil and vinegar in a bowl with a good pinch of salt and pepper. Toss the carrots with the dressing and allow to sit for 15 minutes or so, giving them a turn when you remember. (The salad can sit for longer if you want; the carrots will start to slacken and give up their juices to add to the dressing.)
- When ready to serve, mix in the cilantro leaves and stalks. Arrange in a serving bowl or on a platter and serve.
Nutrition Information
Show Details
Serving
1portion
Calories
85kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
4g
Sodium
49mg
(2%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
Serving | 1portion | |
Calories | 85kcal | 4% |
Carbohydrates | 10g | 3% |
Protein | 1g | 2% |
Fat | 5g | 8% |
Saturated Fat | 1g | 5% |
Monounsaturated Fat | 4g | 20% |
Sodium | 49mg | 2% |
Fiber | 2g | 8% |
Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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