Carrot and Toasted Cumin Salad

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Serves 4

This is an interesting combination of sweet carrots and savory toasted cumin. It is flavorful and full of color. It’s a nice side dish or dish for the simanim on Rosh Hashanah.

2 large carrots, peeled
1 teaspoon cumin seeds
2 tablespoons olive oil
Zest of 1 lemon plus juice of ½ lemon
¼ cup coarsely chopped fresh cilantro or mint
Kosher salt and pepper to taste

Grate the carrots on a large box grater and put them in a bowl. Put the cumin seeds in a small skillet and toast over medium heat, shaking the skillet frequently until the cumin is fragrant, about 3 minutes. Add the cumin seeds, lemon zest and juice, and olive oil and chopped cilantro to the carrots and toss. Season with salt and pepper. Serve immediately or refrigerate until ready to serve.

2 thoughts on “Carrot and Toasted Cumin Salad

    • Sure, use 1/2 teaspoon to 1 teaspoon ground cumin instead. The toasted cumin has a slightly nuttier flavor but using regular ground is still good and much easier.

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