Recipe courtesy of Gourmet Magazine

Warm Carrot Salad with Caraway Dressing

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1 pound baby carrots, trimmed and peeled

1 teaspoon toasted caraway seeds

2 tablespoons kosher for Passover vinegar

2 tablespoons extra virgin olive oil

Freshly ground black pepper to taste


  1. Arrange carrots in a steamer and steam over boiling water, covered, until tender, 8 to 10 minutes.
  2. While carrots are steaming, in a bowl, whisk together caraway seeds, vinegar, oil, pepper, and salt to taste until dressing is emulsified. Add hot carrots and toss to combine.