Marinated Carrots with Mint

This recipe is essentially my riff on the marinated carrot salad you so often find on the pickle bar at falafel restaurants. I've streamlined the ingredients a little, to keep it easy and pantry-friendly, and whenever I make it, the bowl or jar empties fast.

Marinated Carrots with Mint

About This Recipe

Active time:15 minutes
Total time:1 hour
Special equipment:medium pot, bowl
This recipe appears in: In a Pickle: Marinated Carrots with Mint


  • 1 1/2 pounds carrots
  • 1/4 cup olive oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons chopped mint
  • 1 small clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. 1

    Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.

  2. 2

    While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.

  3. 3

    When carrots are fork tender, drain them.

  4. 4

    Toss warm carrots together with vinaigrette and let them sit until carrots are cool.

  5. 5

    Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.

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