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Ingredients
| 2 tsp tsp | cumin seed
cumin seed (toasted) | ||
| 1 | limes
lime (zest and juice) | ||
| ginger
ginger (peeled and grated) | |||
| 5 tbsp tbsp | olive oil olive oil | ||
| 3 | shallots
shallot (very finely sliced) | ||
| 5 | carrots
carrot (peeled and coarsely grated) | ||
| 1 bunches bunch | coriander
coriander (chopped) | ||
| 0.5 bunches bunch | mint
mint (chopped) | ||
| salt salt |
Carrot salad
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10 min
(13)
Method
This carrot salad recipe was created in collaboration with acclaimed chef Tony Singh, and is a fresh and zingy side addition to family feasts.
- Toast the cumin seeds in a hot, dry pan until fragrant. Combine with the remaining ingredients and season to taste.
