Description
A fresh and vibrant grated carrot salad featuring a zesty cumin dressing with soaked onion, garlic, and fresh herbs. This quick and easy recipe offers a crunchy texture and bold flavors, perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad:
- 1 lb carrots, peeled and grated
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
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
- Salt and pepper, to taste
Instructions
- Soak the 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 add a crisp texture. After soaking, drain and pat the onion dry using a paper towel.
- Blend the Dressing: In a food processor or mini-chopper, combine the soaked onion, garlic cloves, olive oil, apple cider vinegar, and ground cumin. Pulse the mixture until the onion and garlic are finely chopped and the dressing becomes fragrant with a slightly chunky texture.
- Assemble the Salad: Place the grated carrots into a large mixing bowl. Pour the prepared dressing over the carrots, then add the chopped cilantro and parsley. Toss thoroughly to coat the carrots evenly with the dressing and fresh herbs.
- Season and Serve: Taste the salad and season with salt and pepper according to your preference. Serve immediately for a crisp bite, or cover and refrigerate for 30 minutes to allow the flavors to meld and deepen.
Notes
- Soaking the onion reduces its sharpness and enhances the salad’s overall flavor and texture.
- For extra crunch, use freshly grated carrots and avoid pre-packaged shredded carrots.
- Feel free to adjust the cumin quantity based on your taste preference.
- This salad can be prepared a few hours ahead and stored covered in the refrigerator.
- Add toasted nuts or seeds for extra texture and nutrition if desired.
