Carrot-Cumin Salad

Carrot-Cumin Salad

3 Reviews
From: EatingWell Magazine, July/August 1993

Grated carrots are anything but plain when tossed with with parsley, lemon juice and cumin.

Ingredients 4 servings

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  • 6 carrots, coarsely grated
  • ½ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  1. Combine carrots, parsley, lemon juice, oil, garlic and cumin in a medium bowl. Season to taste with salt and freshly ground pepper.
  • Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 1 day.

Nutrition information

  • Per serving: 76 calories; 4 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 1 g protein; 30 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 15,920 IU vitamin A; 17 mg vitamin C; 46 mg calcium; 1 mg iron; 214 mg sodium; 342 mg potassium
  • Nutrition Bonus: Vitamin A (318% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 3

July 04, 2016
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By: EatingWell User
Bright and Fresh Delicious cold salad on a hot day. The garlic and cumin really compliment the carrots and parsley. I wouldn't change a thing.
August 25, 2010
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By: mandi
this was pretty good-good way to use up some leftover carrots and parsley that i had left :) i increased the amount of lemon juice in the recipe. It still seemed to be missing something; my mom suggested adding some raisins. They definitely helped--added another layer of flavor and texture!
April 11, 2010
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By: EatingWell User
This salad was very flavorful and a great alternative way to serve carrots. We had it with some chicken kabobs and couscous and enjoyed a great meal. I would highly recommend this salad.
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