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« Rosh Hashanah Recipe Roundup
Lemon Glazed Honey Cookies »

Citrus Carrot Salad

September 10, 2012 by overtimecook 8 Comments

A while ago, when Borders book stores were about to close their doors, they were blowing out all of their merchandise. Needless to say, I totally stalked the cookbook section, buying a lot more books than I should probably admit to. Most notably, I picked up a copy of Mark Bittman’s encyclopedic book, How To Cook Everything.

It was only today that I realized that I’ve never actually made a recipe from it. Don’t get me wrong. I read the book (almost) cover to cover. I learned tons and tons from it. I’ve gotten ideas from it. But today I finally took it down to make a recipe.

This is one that intrigued me every time I saw it. I love the combination of carrots, citrus and cumin in this. Whether you’re looking for a great way to incorporate carrot into your Rosh Hashanah menu, or you love carrots and want to make a great salad from them, or you want a really simple salad recipe, this is for you. Personally, I’m intrigued by this dressing. I want to try it on a lettuce salad, I love the flavor combination.

Talk to me people. What’s your favorite cookbook?

Citrus Carrot Salad:

Adapted from Mark Bittman‘s How to Cook Everything

Ingredients:

1 1/2 pounds carrots, peeled and shredded

juice of 2 oranges

juice of 1 lemon

2 Tablespoons olive oil

1 teaspoon cumin

salt and pepper to taste

optional: parsley, for garnish

Instructions:

Place the shredded carrots in a bowl, set aside.

Whisk together the orange juice, lemon juice and olive oil. Add the cumin, salt and pepper. Pour over the shredded carrots and stir to combine.

Optional: garnish with fresh parsley.

Enjoy!

Thanks for reading! Hope you love this salad. Did you enter the Rosh Hashanah giveaway yet? There’s still time, you don’t want to miss this opportunity! -Miriam

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Filed Under: Appetizers, Healthy, Salads, Seasonal, Sides, Super-Easy, Vegetables Tagged With: carrots, food, lemon, orange, recipe, salad


Comments

  1. ChangeTheWorld says

    September 10, 2012 at 6:34 am

    Looks great (and healthy)! Thanks for sharing 🙂

    http://stepstochangetheworld.wordpress.com/

    Reply
  2. Chaya says

    September 11, 2012 at 9:50 am

    Easy to make and a recipe that will go over with my family.

    Reply
  3. Dee says

    September 11, 2012 at 12:31 pm

    Can this be prepared in advance? Or would it be better to prepare the parts and add dressing closer to serving time?

    Reply
    • overtimecook says

      September 11, 2012 at 12:50 pm

      The carrots will get softer as they sit with the dressing, so I’d say it depends on your preference.

      Reply
  4. Devorah says

    September 12, 2012 at 7:40 pm

    I LOVE your blog! I’m so glad I found it while doing a recipe search recently. I already told my family all about it. Can’t wait to actually try some of the recipes. I esecially love the fact that you do most of your baking parve. Most internet recipes are a guessing game as we try to substitute.

    Reply
  5. Paula Kelly-Bourque (@VanillaBeanBake) says

    September 12, 2012 at 8:47 pm

    Simple and delightful salad. Love your salad bowl too.

    Reply
  6. Chaya says

    February 10, 2013 at 10:31 pm

    I am a huge Bittman fan. I also have the book and turn to it,all the time, when I need a quick solution for a recipe. He always has the answer. I don’t have a favorite cookbook. I love them all. I like Dorie Greenspan for baking and Nigella for cooking. I use Susie Fishbein for a multitude of recipes.

    I think each cookbook offers something else for us.

    Reply
  7. Judith says

    May 9, 2018 at 7:02 am

    Where can I find the recipe for this super salad?

    Reply

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