Vegetarian

Spiced Carrot Salad with Olives

About This Recipe

2 cloves garlic, finely chopped
1 teaspoon coriander seeds
1/4 teaspoon crushed red pepper flakes
1 pound carrots peeled and cut into 1/4 inch pieces or 1 pound baby carrots, cut into thirds
1/4 cup water
2 teaspoons ground cumin
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3/4 cup kalamata olives, pitted and cut in half
3/4 cup chopped red onion
1/3 cup cilantro, chopped

1

In a medium saucepan, combine garlic, coriander, red pepper, and carrots. Cover with water. Let come to a boil over high heat. Reduce heat to medium and cook until carrots are crisp but can be easily pierced with a fork, about 15 minutes.
2

Pour carrots into a large bowl. Add red onion, olives, and cilantro. Toss to blend.
3

In a small saucepan over medium heat, toast cumin until fragrant, 1 minute. Take off heat and add lemon juice and olive oil. Pour cumin mixture over carrots and olives. Toss to blend. Season with salt and pepper.