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Carrot Salad with Cumin and Orange

(serves 2–4)
Print Recipe

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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