Carrot Salad With Oregano And Cumin Recipes

CARROT & CUMIN SALAD

Carrot & cumin salad image

The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry

Provided by John Torode

Time 20m

Number Of Ingredients 8

Ingredients

2 tsp cumin seed , toasted
zest and juice 1 lemon
thumb-sized piece of ginger , grated
5 tbsp olive oil
3 shallots , very thinly sliced
5 carrots , grated
small bunch coriander , chopped
½ small bunch mint , chopped

Steps:

Combine all the ingredients and season.

Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

CARROT SALAD WITH OREGANO AND CUMIN

Carrot Salad with Oregano and Cumin image

Categories Salad Herb Quick & Easy Carrot Winter Gourmet

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 6

Ingredients

2 tablespoons fresh oregano leaves, chopped fine
a rounded 1/2 teaspoon ground cumin
1/4 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
1 pound carrots (about 8 medium), peeled and shredded fine

Steps:

In a bowl whisk together oregano, cumin, zest, lemon juice, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add carrots and toss to combine well.

CUMIN ROASTED CARROTS

Cumin Roasted Carrots image

Provided by Guy Fieri

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bunch carrots (organic, if available), tops trimmed leaving a little stem for presentation
Olive oil, for drizzling
1 clove garlic, chopped
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon butter, cut into cubes
1 teaspoon honey
Chopped fresh flat-leaf parsley, for garnish

Steps:

Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.

Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams

AUNT DOROTHY'S MARINATED CARROT SALAD

Aunt Dorothy's Marinated Carrot Salad image

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Provided by Scott

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12

Ingredients

2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped

Steps:

Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

CARROT SALAD WITH OLIVES, HONEY AND CUMIN

Carrot Salad With Olives, Honey and Cumin image

My DIL Leah made this Bill Granger salad for us last night. The original calls for a handful of small olives, Leah used a 375g jar of kalmata olives which was perfect. She cut the carrots into long thin matchsticks (julienne).

Provided by JustJanS

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 carrots, finely julienned
1 small red chile, seeded and finely chopped
2 tablespoons chopped fresh coriander
375 g kalamata olives, pitted
sea salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon runny honey
1 teaspoon ground cumin

Steps:

Toss the carrots, chilli, coriander, olives and salt and pepper (to taste) in a large bowl.
Whisk the remaining 4 ingredients together, add to the salad and toss well again.

Nutrition Facts : Calories 199, Fat 17, SaturatedFat 2.3, Sodium 851.4, Carbohydrate 13.2, Fiber 4.5, Sugar 4.2, Protein 1.6

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

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

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.)

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