Oxbow Farm & Conservation Center

Carrot Salad with Cumin

From How to Cook Everything by Mark Bittman

Here’s a simple salad in a typically North African style that features the sweetness of fresh oranges offset nicely by the tang of ground cumin. You can also combine carrot and celeriac, jicama or sunchokes using the same dressing.


  • 1 1/2 lbs Carrots, scrubbed
  • Juice of 2 oranges
  • Juice of 1 lemon
  • 2 T Extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tsp Ground cumin, or more to taste

  • Using a mandoline, or use the julienne cutter of a food processor, cut the carrots into fine shreds, or cut into 1/8″-thick slices. Then stack the slices and cut into 1/8″ sticks.¬† Blend the remaining ingredients and pour the dressing over the carrots.¬†Toss and serve.
    Makes 4 servings