Vegetarian Recipe: Carrot Salad with Cumin

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Good Food regular, Mark Bittman shows us how to love vegetables in his book, How to Cook Everything Vegetarian. A food writer for the New York Times, Bittman has meatless meal ideas for omnivores looking for a healthier and planet-friendly diet. He first shared this recipe for Carrot Salad with Cumin on January 5, 2008.

Keep reading for the full recipe…

Carrot Salad with Cumin

Makes 4 servings

• 1 ½ lbs carrots

• Juice of 2 oranges

• Juice of 1 lemon

• 2 Tablespoons extra virgin olive oil

• Salt and freshly ground black pepper

• 1 tsp ground cumin, or more to taste

Use the julienne cutter of a food processor to cut the carrots into fine shreds, or cut into 1/8″ thick slices. Blend the citrus juices, oil, salt and pepper, and cumin and pour the dressing over the carrots. Toss and serve.