Carrot Salad with Coriander, Cumin and Cilantro

Serves 4 to 6.

Note: Use a variety of colorful rainbow carrots in this light, refreshing salad. You can make it a day ahead and bring it to a picnic. From Beth Dooley.

• 1 garlic clove

• 1/2 tsp. ground cumin

• 1/2 tsp. ground coriander

• Pinch crushed red pepper

• 3 tbsp. fresh lemon juice

• 1/4 c. extra-virgin olive oil

1 lb. carrots, cut into thin matchsticks

2 tbsp. chopped fresh cilantro or parsley

• 1 tbsp. chopped fresh mint

Salt and freshly ground pepper to taste


Smash the garlic with the flat of a knife. Transfer it to a small bowl, then add the cumin, coriander, crushed red pepper and lemon juice. Whisk in the olive oil.

Put the carrots into a large bowl and toss with the dressing along with the cilantro and mint, and season with salt and pepper to taste.

Nutrition information per each of 6 servings:

Calories 114

Fat 9 g

Sodium 53 mg

Carbohydrates 8 g

Saturated fat 1 g

Calcium 30 mg

Protein 1 g

Cholesterol 0 mg

Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.