Spiced Shredded Carrot Salad

Such an easy salad to make and yet so delicate. Make sure to cut the carrots thinly on the mandolin; when you place them on the serving platter, fluff them up until they have enough space between them that they look like pieces of ribbon.

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8 large carrots, pared
1 small garlic clove, minced
4 tbsp ground walnuts
½ tsp cinnamon powder
½ tsp cumin powder
tsp cayenne or more to taste
1/3 cup extra-virgin olive oil
fresh strained juice of 1 lemon
salt to taste
1 cup shredded fresh mint leaves


1. Using a mandolin, cut the carrots into thin strands.

2. Combine them with the garlic, walnuts, spices, olive oil, lemon juice and salt in a serving bowl.

3. Cover and let stand for one hour at room temperature or in the refrigerator for up to eight hours. Mix in the mint and serve.


It's very garlicky and spicy, so adjust it to your taste
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