Carrot-Cumin Salad

July/August 1993, The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004)

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

"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...
Carrot-Cumin Salad

Makes: 4 servings

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  • 6 carrots, coarsely grated
  • 1/2 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


  1. Combine carrots, parsley, lemon juice, oil, garlic and cumin in a medium bowl. Season to taste with salt and freshly ground pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.


Per serving: 115 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 1 g protein; 4 g fiber; 228 mg sodium; 412 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 fat

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