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Zesty Lemon Carrot Salad

Rated as 4 out of 5 Stars

"Spunky cooked vegetables with an intense lemon-garlic flavor."
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20 m servings 51
Original recipe yields 3 servings


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  1. Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

Nutrition Facts

Per Serving: 51 calories; 0.6 10.9 2.7 0 63 Full nutrition

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Read all reviews 3
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The carrots were good but the mushrooms didn't seem to absorb any flavor, next time I will leave them out.

Easy to make! Great hot or cold!

I really do like this refreshing carrot salad. Simple to make, different from carrot coins. I will make again and will take to potlucks.