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Cumin-Scented Carrot Salad


  • Author: Michelle Burns
  • Yield: 4 1x

Ingredients

Scale

Dressing

  • 3 cloves garlic, minced
  • 1 tsp sea or kosher salt
  • 3 Tbs. red wine vinegar
  • 1 1/2 tsp ground cumin
  • 1-2 tsp harissa sauce
  • 3 Tbs. extra-virgin olive oil

Salad

  • 2 pounds carrots, cut into 1/2 inch thick diagonal slices
  • 1/8 cup fresh flat-leaf parsley, chopped
  • 2 Tbs green onions, chopped

Instructions

Dressing

  • In mortar and pestle or with side of chef's knife, mash garlic and salt into a paste.
  • Transfer to a medium sized bowl. 
  • Whisk in vinegar, cumin, and Harissa Sauce. 
  • Gradually whisk in the oil. 
  • Season with freshly ground pepper to taste. 
  • Set dressing aside.

Salad

  • Bring a large saucepan of lightly salted water to a boil.
  • Add the carrots to the boiling water and cook until crisp-tender, about 6-8 minutes. 
  • Drain. 
  • Transfer the carrots to the bowl with the dressing and toss to coat. 
  • Let cool. 
  • Serve at room temperature or chilled. 
  • Garnish with parsley and green onions when serving

Notes

Source: Vegetarian Times 2000

Nutrition

  • Calories: 154
  • Fat: 11
  • Carbohydrates: 15
  • Protein: 1.5
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