Reminiscent of a Moroccan carrot salad, this shredded carrot salad gets seasoned with a warm garlicky, cumin-spiced oil with a spicy kick. The citrus-plumped raisins add bursts of sweetness throughout. You don’t need to buy an herb bunch if the carrots come with the leafy greens attached. Carrot tops are commonly used the same way you’d use other herbs, so go ahead and roughly chop—they’re packed with potassium, too.
¼ cup golden raisins
2½ tablespoons fresh lemon juice (from 1 lemon)
1 bunch rainbow carrots with tops (about 1 lb.)
2 tablespoons olive oil
1 garlic clove, chopped
¼ teaspoon cumin seeds
¼ teaspoon crushed red pepper
¼ teaspoon sea salt
Freshly ground black pepper
Calories Calories 136.3
Protein (g) 1.4
Sat fat 1g
How to Make It
Place raisins and lemon juice in a small bowl, and let stand until raisins plump slightly, about 5 minutes.
Remove tops from carrots, and chop to equal ¼ cup; set aside. Shred carrots in a food processor, using the shredding disk, and place in a large bowl.
Heat oil in a small skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in cumin seeds and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
Add garlic mixture to shredded carrots; stir in raisins and lemon juice. Sprinkle with salt and several grinds black pepper. Add carrot tops, and toss to combine.
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