This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!
Cumin Seeds, toasted then hand ground
Lemon, zest and juice
Salt and Pepper
Parsley (flat leaf), fresh
1. Peel carrots.
2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.
3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.
4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.
5. This can sit for up to 3 days…you want the crunchy carrot texture!
*This recipe was inspired by Shutterbean via Jamie Oliver.