Shaved carrot salad

    (7)
    15 min

    Carrots are shaved with a vegetable peeler and tossed with olive oil, rice vinegar and cumin to make a simple, delicious salad.


    2 people made this

    Ingredients
    Serves: 6 

    • 1 bunch rainbow carrots
    • 2 tablespoons olive oil
    • 2 tablespoons rice wine vinegar
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon ground cumin
    • salt and freshly ground black pepper to taste
    • 2 spring onions, sliced

    Method
    Prep:15min  ›  Ready in:15min 

    1. Using short strokes with a vegetable peeler, shave carrots into thin shavings about 5cm long.
    2. Whisk olive oil, rice wine vinegar, lemon juice and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with spring onions.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    0

    Absolutely delicious for how simple it was. First time I made as is and I found it needed way more citrus and less oil for my tastes (granted a "bunch" of carrots is pretty vague so keep that in mind)! Still super good. Next time I added red wine vinegar, fresh dill and garlic... phenomenal!! Also thought it was even better the next day so making it ahead of time for a party might be a good idea. Going to try it greek style next with oregano, lots of garlic and some crumbled feta...possibilities are endless!  -  02 Jan 2019  (Review from Allrecipes US | Canada)

    by
    0

    Yum, love this salad! I added lime juice instead of lemon as that's what I had on hand, and it was delish! I can see orange juice working in this wonderfully too. The hint of cumin gives it that warmth and depth of flavour. It went great as a side with herb roasted chicken and potatoes and of course it's a beautiful salad to look at! I will make this again for sure.  -  16 Aug 2015  (Review from Allrecipes US | Canada)

    by
    0

    Easy salad with ingredients i have. Cumin was very mild but flavorwise not stupendous. I would make it again though  -  07 Aug 2015  (Review from Allrecipes US | Canada)