Spiced Carrot Salad (Greek)

Total Time
12mins
Prep 10 mins
Cook 2 mins

From Chef on a Shoestring's Greek menu. This sounds heavenly with ground walnuts and mint. Easily scaled down or up. Time does not include one hour sitting time.

Ingredients Nutrition

Directions

  1. Shred the carrots.
  2. Combine the carrots, garlic, walnuts, cinnamon, cumin, cayenne, olive oil, lemon juice and salt to taste in a serving bowl.
  3. Cover and let stand for one hour at room temperature or in the refrigerator for up to 8 hours.
  4. Just before serving, toss in the mint and serve.
Most Helpful

5 5

Unique flavors and oh so good! Love the spices.

5 5

Very unusual and a great way to use up the spearmint we've got growing in our garden! I must admit that I like the carrot orange and peanut salad I posted some time back better as a use for shredded carrots, but this is some good!

5 5

I only had about a cupful of baby carrots, so made a mini-version, and...oh WOW!!! I wish I could tell you how good this is after it sits and let the flavors "swap around," as Huck Finn said, but I can't, because I have eaten it all up, right out of the food processor! Now, without changing any of these ingredients, what I did was make a creamy pate'-like spread out of it all, simply by pulsing that blade many times. Let me assure you all, it makes a FAB spread for toasted pita wedges! Thanks, MarraMamba!

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