Carrot Ribbon Salad
Really quick to put together, this easy carrot salad will happily sit alongside many other dishes. It is delicious as part of a Vietnamese noodle salad, alongside spinach falafels, or in pitas and wraps to add crunch.
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 14 ounces (about 4 large) carrots, finely sliced with a vegetable peeler, mandolin, or knife
- 3/4 ounce (about 1/2 cup) fresh cilantro, leaves picked and stalks finely chopped
- Sea salt flakes and freshly ground black pepper
Instructions
- In a small skillet over medium-low heat, dry-toast the cumin seeds until aromatic, stirring occasionally, 3 to 4 minutes.
- Transfer to a mortar and pestle and give them a couple of bashes to crack the seeds. Leave some chunks as they provide a good texture to the final salad.
- Combine the cracked seeds, honey, oil and vinegar in a bowl with a good pinch of salt and pepper. Toss the carrots with the dressing and allow to sit for 15 minutes or so, giving them a turn when you remember. (The salad can sit for longer if you want; the carrots will start to slacken and give up their juices to add to the dressing.)
- When ready to serve, mix in the cilantro leaves and stalks. Arrange in a serving bowl or on a platter and serve.
Nutrition
Serving: 1portion | Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 49mg | Fiber: 2g | Sugar: 6g