Carrot Salad- Quick & Easy
Yield
4 servingsPrep
5 minCook
7 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | large |
carrots
peeled |
|
¼ | cup |
lemon juice
fresh |
|
2 | cloves |
garlic
minced, or more or less to taste |
|
1 ½ | teaspoons |
cumin
ground, or to taste |
|
¼ | teaspoon |
cayenne pepper
or more or less to taste |
|
salt
to taste |
* | ||
3 ½ | tablespoons |
olive oil, extra-virgin
|
|
¼ | cup |
parsley leaves
or cilantro, freshly chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | large |
carrots
peeled |
|
59 | ml |
lemon juice
fresh |
|
2 | cloves |
garlic
minced, or more or less to taste |
|
7.5 | ml |
cumin
ground, or to taste |
|
1.3 | ml |
cayenne pepper
or more or less to taste |
|
1 | x |
salt
to taste |
* |
53 | ml |
olive oil, extra-virgin
|
|
59 | ml |
parsley leaves
or cilantro, freshly chopped |
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, 5 to 8 minutes.
Drain and cut carrots into ½-inch thick slices.
Whisk together the lemon juice, garlic, cumin, cayenne, olive oil and salt in a large bowl.
Stir in the parsley.
Add the cooked carrots and toss to combine.
Serve cold or at room temperature.