Best Carrot Salad With Cumin And Coriander Recipes

COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING

Cooked Carrot Salad with Toasted Cumin Dressing image

Categories Salad Onion Appetizer Side Dinner Lunch Carrot Summer Healthy Potluck Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces
1/2 cup water
2 large garlic cloves, chopped
1/4 teaspoon coriander seeds
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
4 Kalamata olives or other brine-cured black olives, pitted, chopped

Steps:

Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

MOROCCAN-STYLE CARROT SALAD

Moroccan-Style Carrot Salad image

Provided by John Willoughby

Categories easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 to 6 side-dish servings

Number Of Ingredients 10

Ingredients

1 teaspoon coriander seeds
2 teaspoons cumin seeds
5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups)
1/2 cup golden raisins
1 tablespoon rose water
2 teaspoons fresh lemon juice
4 teaspoons extra virgin olive oil
1/3 cup finely chopped parsley
Salt
black pepper to taste

Steps:

Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 277 milligrams, Sugar 11 grams