Carrot Salad with Cumin and Orange
(serves 2–4)
Ingredients
- 3 medium carrots peeled and coarsely grated
- juice of ½ orange
- juice of ½ lemon or to taste
- 1½ tbsp olive oil
- ½ tsp ground cumin lightly toasted for extra aroma
- salt and pepper to taste
- handful of fresh mint leaves finely chopped
- Optional: ½ tsp orange zest, a few raisins, or chopped toasted almonds for texture
Instructions
- Toast the cumin (optional): In a dry pan over low heat, toast cumin for 30 seconds until fragrant. Let cool slightly.
- Mix the dressing: Whisk together orange juice, lemon juice, olive oil, cumin, salt, and pepper in a small bowl.
- Combine: Toss the shredded carrots in a mixing bowl with the dressing.
- Finish: Add the chopped mint and any optional add-ins. Let sit for 10–15 minutes to absorb the flavours before serving.
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