Carrot Salad

Show: Episode:

Picture of Carrot Salad Recipe 1 Video | Photo: Carrot Salad Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 28 Reviews
Total Time:
13 min
Prep
5 min
Cook
8 min
Yield:
4 to 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 6 large carrots, peeled
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more for water
  • 1/4 cup olive oil
  • 1/4 cup finely chopped flat-leaf parsley

Directions

Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 28 reviews

  • on February 21, 2013

    Flag

    This simple carrot dish is really flavorful. Carrots aren't easy to jazz up and this recipe is simply MADE for carrots. We love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 11, 2013

    Flag

    Great as is. Second time I hit it with a little agave syrup just to put a twist on it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 03, 2012

    Flag

    This is a wonderful dish - definitely a worthy dinner side dish if served hot, warm or room temperature. For dinner, this could be "Marinaded Carrots." Carrots are so tasty and healthful, their color and flavor complimenting many an entree or other vegetable. Not being a fan of the raisin/pineapple carrot salads, I am glad to find this. Can see that serving cold would allow more time for blending of the flavors. Do use the giant carrots (Whole Foods has them. They are very sweet and flavorful - no added sweetness needed. I did choke up a bit on the cayenne, mine probably being more potent coming from bulk, not bottled source. I just noted to take it down to 1/4 tsp. as long as I have this type. No insult to the chef to adjust some to your own and/or family's tastes. I like the use of lemon juice here, though used only 1 large lemon -- so much smoother than vinegar. One of the best recipe finds in a long time. Very appreciative. Highly recommend.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.