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Spicy Carrot Salad

  • servings: 8


  • 8 medium carrots, thinly sliced
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice
  • 2 teaspoons coarse salt
  • 2 jalapeno chiles (ribs and seeds removed), minced
  • 1 teaspoon ground cumin
  • 2 teaspoons honey
  • 1 cup packed chopped mint leaves

Cook's Note

Refrigerate up to 8 hours.


  1. Step 1

    In a nonreactive bowl, combine all ingredients except mint. Let sit 15 minutes (or refrigerate up to 8 hours). Toss with mint just before serving.

Everyday Food, June 2009

Reviews (1)

  • 15 Apr, 2011

    This is a delicious, picnic-friendly (keep the mint separate) salad. I make it all the time. The sweetness and spice complement each other so well!