Best 2 Carrot Cumin Slaw Recipes

Carrot cumin slaw is a light, refreshing, and flavorful salad that is perfect for a summer meal. It is made with shredded carrots, cumin seeds, lemon juice, and olive oil. The cumin seeds add a warm, earthy flavor to the salad, while the lemon juice and olive oil provide a bright and tangy contrast. Carrot cumin slaw is a healthy and delicious side dish that is sure to please everyone at your table.

Let's cook with our recipes!

CARROT-CUMIN SLAW

Carrot-Cumin Slaw image

A perfect complement to a main course.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1/4 to 1/2 green cabbage, cored and shredded (3 cups)
3 carrots, coarsely grated (1 3/4 cups)
1 jalapeno chile, seeded and minced
1/4 cup canola oil
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped cilantro
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.

CARROT CABBAGE SLAW WITH CUMIN VINAIGRETTE

Carrot Cabbage Slaw with Cumin Vinaigrette image

Provided by Paul Grimes

Categories Side Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Vinegar Carrot Healthy Vegan Cabbage Cumin Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 1/4 pounds carrots with tops
2 tablespoons Sherry vinegar
1 tablespoon packed dark brown sugar
1 teaspoon cumin seeds, toasted
6 tablespoons extra-virgin olive oil
1/2 pound Savoy cabbage, thinly sliced (about 6 cups)
Equipment: an adjustable blade slicer fitted with 1/8-inch julienne attachment

Steps:

Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.

Tips:

Choose the right carrots: For the best flavor and texture, choose fresh, crisp carrots. Avoid carrots that are limp or have blemishes.
Use a sharp grater: A sharp grater will help you create thin, even shreds of carrot. This will make the slaw more enjoyable to eat and will help the dressing to evenly coat the carrots.
Don't overcrowd the pan: When cooking the cumin seeds, don't overcrowd the pan. This will prevent them from toasting evenly.
Use a light hand with the dressing: The dressing for this slaw is flavorful, so you don't need to use a lot of it. Start with a small amount and add more to taste.
Chill the slaw before serving: Chilling the slaw before serving will help the flavors to meld and will make the slaw more refreshing.

Conclusion:

Carrot cumin slaw is a delicious and healthy salad that is perfect for a summer cookout or potluck. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavor, this slaw is sure to be a hit with everyone who tries it.