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Carrot Ribbon Salad

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 85 kcal
Course: Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a small skillet over medium-low heat, dry-toast the cumin seeds until aromatic, stirring occasionally, 3 to 4 minutes.
  2. 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.
  3. 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.)
  4. When ready to serve, mix in the cilantro leaves and stalks. Arrange in a serving bowl or on a platter and serve.

Nutrition Information

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

% 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.