Mediterranean Carrot Salad

Everybody needs a break from the regular fare (although its still snowing here).  This is especially true when it comes to dinner.  The use of shredded carrots around here is usually in a Thai dish like Thai Spaghetti or as a part of a salad.  Rarely are they given the spotlight.  I decided to change that, but I wasn’t interested in most carrot salad recipes that I have seen.  The one I decided to try was a little too bold with the lemon juice (and I like bold…but not here).  So after a few adjustments, I turned it into something spicy, but not so much that it hid the delicate flavor of the carrots themselves (after all, they are supposed to be the star here).  Using cumin and coriander together and tempering their fire with tahini (sesame paste) worked very well.  A small amount of honey and sliced almonds round out the palette.  A little cilantro as the final foil and you have something marvelous to serve with mesquite salmon burgers or your favorite full bodied fish.


If you are just cooking for 2 this is definitely for you.  One 10 oz package of carrots makes 3 nice size servings.  Once again something simple, easy and fast.  But best of all….a little different.  Surprise your family with it soon.

You’ll need:

(for 3 nice sized servings)

1 10oz package of shredded carrots (the fresher, the better)

1 tsp ground cumin

1 tsp ground coriander

1 Tbs tahini paste

1/2 tsp garlic powder

zest and juice from 2 meyer lemons (regular lemons work too)  about 2 tsp of zest and 3 Tbs of juice

1 tsp honeyIMG_2707 (may need more with regular lemons)

salt and fresh ground black pepper to taste

3-4 Tbs extra virgin olive oil

1/3 cup fresh cilantro, chopped

1/3 cup sliced almonds

In a small mixing bowl combine lemon zest, with spices and garlic powder.  Add tahini, honey and lemon juice, then mix again.  Use a small whisk or fork and stir the mixture while you add the olive oil (stir constantly).

Add salt and pepper to taste, then mix again. Place carrots in small serving bowl and pour dressing over the top.  Toss well. Let set for about 10 minutes, then add the almonds and cilantro, and toss again.  Serve immediately.  Enjoy!


4 thoughts on “Mediterranean Carrot Salad

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