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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1993


Ingredient Checklist


Instructions Checklist
  • 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 Facts

76 calories; protein 1.2g 2% DV; carbohydrates 9.9g 3% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 4.5g; fat 3.9g 6% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 15920.1IU 318% DV; vitamin c 17.1mg 29% DV; folate 29.6mcg 7% DV; calcium 45.7mg 5% DV; iron 0.9mg 5% DV; magnesium 15.2mg 5% DV; potassium 341.8mg 10% DV; sodium 213.6mg 9% DV; thiamin 0.1mg 7% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More