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?
Carrots + Middle Eastern Spices
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. If you’ve never tried cinnamon in a savory dish, believe me, it so delicious. Many parts of the world use cinnamon in savory dishes – give it try!
Ts’uyya Farm Cooking Class
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!