Carrot Cumin Salad Recipes

Steps:

• In a small skillet, bring juice to a boil. Reduce heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl. Whisk in lemon juice, oil, and cumin; season with salt and pepper. Add lettuce and onion; toss to coat. Serve, sprinkled with pumpkin seeds.
• To make pumpkin seeds, heat a small skillet over medium heat. Add pumpkin seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

Steps:

• In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

Steps:

• Prepare several hours in advance.
• Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
• Cool and cut in 1/4-inch slices.
• In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
• Marinate for several hours or overnight.

Steps:

• Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
• Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
• Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

Steps:

• Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
• Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.