Spiced carrot salad


Serves 3-4 as an appetizer. Serve cold or room temperature.

  • 1/2 lb carrots, cut into coins
  • 1/2 t minced garlic
  • 1/2 t cumin
  • 1/4 t paprika
  • 2T dried parsley
  • 1.5T olive oil
  • 1.5 T lemon juice

Boil the carrots for a few minutes, just enough so they are a little tender (but NOT mushy!). Drain the carrots and add remaining ingredients, toss, and refrigerate overnight or at least a few hours.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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