Cumin-spiced carrot and sultana salad

    30 min

    This is an aromatic and inventive salad that everyone loves at a barbecue or picnic. There's a slight Asian flavour that complements the sweetness of the carrots and sultanas.


    Geneve, Switzerland
    22 people made this

    Serves: 6 

    • 2 teaspoons cumin seeds
    • 675g carrots, coarsely grated
    • 75g sultanas
    • 4 tablespoons freshly squeezed orange juice
    • 1 tablespoon lemon juice
    • 4 tablespoons olive oil
    • Maldon sea salt to taste
    • pinch cayenne pepper
    • 8 tablespoons chopped coriander

    Prep:30min  ›  Ready in:30min 

    1. First, toast the cumin in a dry frying pan over medium heat. Stir frequently and remove from pan as soon as the seeds have released their aromas.
    2. In a large bowl, combine the carrots, sultanas, orange juice, lemon juice, olive oil and cumin. Toss to combine, then season with salt and cayenne to taste. Finally, add the chopped coriander. Chill until serving.

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    Reviews in English (1)


    I thought this was a good way for doing something a bit different with carrots. The cumin seeds make it delicious.  -  05 Jul 2013