Ingredients15 m servings 81
- Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
- Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.
Per Serving: 81 calories; 4.8 9.7 1 0 93 Full nutrition
ReviewsRead all reviews 7
i love this salad. i only made half the recipe and i am now regretting it. i want more! it's so light and refreshing with the crispness of the carrots and citrus and a hint of cumin makes for a ...
Big hit with the family, I used regular carrots that I julienned on my mandolin, a new hot weather salad, thanks for the recipe!
My friend's daughter, who does not like carrots, gobbled up this salad because of the light, fresh taste from the carrots marinating overnight in the unique dressing. Definitely a keeper! :)
Great change for a carrot salad! I just had regular carrots but I bet the colored ones would look pretty on a plate!
Absolutely delicious for how simple it was. First time I made as is and I found it needed way more citrus and less oil for my tastes (granted a "bunch" of carrots is pretty vague so keep that in...
Yum, love this salad! I added lime juice instead of lemon as that's what I had on hand, and it was delish! I can see orange juice working in this wonderfully too. The hint of cumin gives it that...