Description
A refreshing and vibrant grated carrot salad featuring a tangy cumin-infused dressing with fresh herbs. This no-cook, easy-to-make salad balances crisp carrots with a flavorful blend of garlic, onion, apple cider vinegar, and olive oil, perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad
- 1 lb carrots, peeled and grated
Dressing
- 1/4 of a white onion
- 2 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cumin
Herbs & Seasoning
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Soak Onion: Chop the white onion and place it into a bowl of cold water. Let it soak for 15 minutes to mellow the sharpness and improve the texture. After soaking, drain and pat dry with a paper towel.
- Prepare Dressing: In a food processor or mini-chopper, combine the soaked onion, garlic cloves, olive oil, apple cider vinegar, and ground cumin. Pulse until the mixture is finely chopped and forms a fragrant, slightly chunky dressing.
- Combine Salad: Place the grated carrots in a large mixing bowl. Pour the prepared dressing over the carrots. Add the chopped cilantro and parsley, then toss well to ensure the carrots are evenly coated with the dressing and herbs.
- Season & Serve: Taste the salad and add salt and pepper to your preference. Serve immediately for maximum freshness or cover and chill for 30 minutes to allow the flavors to meld for a more developed taste.
Notes
- Soaking the onion reduces its pungency and enhances the salad’s crispness.
- The salad can be made in advance and refrigerated for up to 24 hours.
- Adjust the amount of apple cider vinegar to control the acidity based on your taste preference.
- For extra crunch, consider adding chopped nuts like walnuts or almonds.
- This salad pairs well with grilled meats or as a light lunch side.
