Grated carrot salad with cilantro and cumin

Indulge in the vibrant flavors of grated carrot salad infused with aromatic cilantro and a touch of exotic cumin. A culinary delight bursting with fresh and satisfying taste.

Ingredients:

• Salt
• 450g carrots, thinly sliced on the diagonal or julienned
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced shallot
• 1 tablespoon chopped parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• Freshly ground pepper

Instructions:

1. Start by heating a medium saucepan of water until it reaches boiling point. Add some salt to the water, followed by the carrots. Let the carrots cook until they are just starting to soften, which usually takes about 3 minutes. Once done, drain the carrots.
2. Take a large bowl and combine the olive oil, vinegar, minced garlic, lemon juice, chopped shallot, parsley, mustard, and sugar. Season the mixture with salt and pepper. Add the cooked carrots to the bowl and mix everything together until the carrots are coated with the dressing. Allow the salad to chill in the refrigerator for a minimum of 4 hours or, ideally, overnight. You can serve the carrot salad either cold straight from the fridge or at room temperature.

Summary:

• Calories: 677 kcal
• Fat: 55 g
• Protein: 5 g
• Carbs: 47 g
• Potassium: 1537 mg
• Magnesium: 63 mg