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
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.