Description
A refreshing and vibrant grated carrot salad featuring a zesty cumin and apple cider vinegar dressing, enhanced with fresh herbs and a mild onion garlic blend. Perfect as a light side dish or healthy snack.
Ingredients
Scale
Salad Ingredients
- 1 lb carrots, peeled and grated
- 1/4 of a white onion
- 2 cloves garlic
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt and pepper, to taste
Dressing Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cumin
Instructions
- Soak the Onion: Chop the white onion and place it into a bowl of cold water to soak for 15 minutes. This step reduces the sharpness of the onion and makes its texture crisper. After soaking, drain the onions and pat them dry using a paper towel.
- Prepare the Dressing: Add the soaked onion, garlic cloves, olive oil, apple cider vinegar, and ground cumin into a food processor or mini-chopper. Pulse until the onion and garlic are finely chopped, and the mixture forms a fragrant, slightly chunky dressing.
- Combine Salad Ingredients: Transfer the grated carrots to a large mixing bowl. Pour the prepared dressing over the carrots, then add the chopped cilantro and parsley. Toss thoroughly to ensure the carrots are evenly coated with the dressing and fresh herbs.
- Season and Serve: Taste the salad and season with salt and pepper according to your preference. Serve the salad immediately for maximum freshness or cover and chill for 30 minutes to allow the flavors to meld beautifully.
Notes
- Soaking the onion reduces its pungency and improves the overall flavor balance of the salad.
- The salad can be made ahead and refrigerated for up to 24 hours, though it’s best enjoyed fresh for optimal texture.
- Feel free to add a handful of toasted nuts or seeds for an added crunch.
- This salad pairs well with grilled meats or as a light standalone dish.
