Oooh the versatile carrot. So many ways to eat them! You can chomp on them raw, cook them tenderly in soup, or bathe them in a tangy dip. But have you ever shredded carrots and paired them with a classic Middle Eastern spice blend?
This recipe started because if I am going to eat carrots raw, I prefer them shredded. It makes then much sweeter and not as overwhelming crunchy and earthy. I also had made a recipe from an Ottolengi cookbook Jerusalem, where he slow cooks eggplants with cumin, paprika, and cinnamon.That spice combo may seem odd, but believe me, it so delicious. All three spices are pretty common to have in your household. And yes, many parts of the world use cinnamon in savory dishes – give it try!
So I figured trying the spice combo with shredded carrots (plus some other extras) and it was a beautiful marriage of flavors. And turns out people have been combining these spices and carrots for a while, so I can’t take any credit – but I did discover it on my own!
We used this recipe at a recent class at Ts’uyya farm, and everyone loved it. When making the recipe, add your spices, taste, and then add more if you want it more spiced. Best of all – have fun trying some new flavor combos!
Spiced Carrot Salad
- grater or food processor
- 1 lb carrots, shredded (about 3-4 cups) The more colors the better!
- 2 tbsp lemon juice
- 1/2 cup raisins or sliced grapes optional
- 1/4 cup parsley or cilantro, chopped
- 1/4 cup olive oil
- 1/4 cup nuts (almond, pistachio, etc), chopped
- 1 tsp cinnamon
- t tsp cumin
- 1 tsp paprika regular or smoked
- 1 tsp salt
- 1/4 tsp cayenne more or less depending on spice preference
- In a small bowl, add raisins and lemon juice. Allow raisins to sit and plump up for about 5 minutes
- In a large bowl, add all ingredients. Mix well.
- Once you have added all spices and mixed well, taste the dish. If you think it could use more spices, go for it!
- You can make this dish in advance, and keep it in the fridge. The flavors actually get better the longer they sit together!