Shredded Carrot Salad

  • Servings: 4
Shredded Carrot Salad

Source: Everyday Food, March 2012


  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, diced small
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon ground cumin
  • 4 cups grated carrots (about 5 large)
  • 2 tablespoons fresh lime juice
  • Coarse salt and ground pepper


  1. In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

Cook's Notes

Good With
sweet-and-spicy chicken or lamb chops


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