Spiced Carrot Salad with Olives

Spiced Carrot Salad with Olives
  • Yield:makes 4 servings
  • Active time:20 minutes
  • Total time:25 minutes


  • 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. 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. 2.

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

  3. 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.

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