Vegetarian Recipe: Carrot Salad with Cumin | Good Food

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Good Food regular, Mark Bittman shows us how to love vegetables in his book, How to Cook Everything Vegetarian.? A food writer for the New York Times, Bittman has meatless meal ideas for omnivores looking for a healthier and planet-friendly diet.? He first shared this recipe for Carrot Salad with Cumin on January 5, 2008.

Keep reading for the full recipe?

Carrot Salad with Cumin
Makes 4 servings

• 1 ? lbs carrots
• Juice of 2 oranges
• Juice of 1 lemon
• 2 Tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tsp ground cumin, or more to taste

Use the julienne cutter of a food processor to cut the carrots into fine shreds, or cut into 1/8? thick slices. Blend the citrus juices, oil, salt and pepper, and cumin and pour the dressing over the carrots. Toss and serve.

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Source: http://blogs.kcrw.com/goodfood/2013/01/vegetarian-recipe-sunchoke-ravioli-with-kale-pesto-2/

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