Carrot Salad with Cumin & Cranberry Recipe
Prep:
10 min
Total:
10 min
Ingredients
- Dressing
- juice from 1 orange or 2 limes (or use 1/2 half from each)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cumin
- s & p to taste
- 4 large carrots, julienned (or matchsticks)
- 1 cup dried cranberries
- 1/2 cup finely chopped parsley
- s & p to taste
Steps
Step 1
Whisk together the ingredients for the salad and set aside.
Step 2
Use a julienne peeler to create strips/noodles of carrot for the salad. You will need a julienne peeler to do this or a mandolin with a julienne attachment.
Alternatively, you can just replace the strips with 4 cups of matchstick carrots. Add the carrot to a large mixing bowl.
Step 3
Drizzle on the dressing. Use your hands to gently toss the carrot in the dressing. The citrus will marinate and help wilt/soften the carrot.
Step 4
Add the cranberries and parsley to the bowl.
Step 5
Serve and enjoy immediately while cold.
