Ingredients
Vegetables
- 1 lb carrots, peeled and grated
- 1/4 of a white onion
- 2 cloves garlic
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cumin
Herbs & Seasoning
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Soak the Onion. Chop the white onion and place it into a bowl of cold water to soak for 15 minutes. This milds the onion flavor and offers a crisper texture. After soaking, drain and pat the onions dry with a paper towel.
- Blend the Dressing. Add the soaked onion, garlic cloves, olive oil, apple cider vinegar, and cumin into a food processor or mini-chopper. Pulse until the onion and garlic are finely chopped and everything blends into a fragrant, slightly chunky dressing.
- Assemble the Salad. Place the grated carrots in a large mixing bowl. Pour the prepared dressing over the carrots and add the chopped cilantro and parsley. Toss everything well to combine, making sure the carrots are evenly coated with the dressing and fresh herbs.
- Season and Serve. Taste the salad, then season with salt and pepper to your liking. Serve immediately, or cover and chill for 30 minutes to allow the flavors to meld.
Notes
- The salad can be made up to a day in advance and will taste even better after resting in the fridge.
- For extra zest, add a squeeze of lemon juice or a pinch of chili flakes.
- Try swapping in fresh mint or dill for a different flavor twist.
- Grate the carrots by hand for a slightly chunkier texture, or use a food processor for quick preparation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg