Carrot Stick Salad with Cumin

Directions

1. Cook the Carrots:
   Peel the carrots and cut them into large chunks. Place them in a pot of salted water and boil until tender, about 8–10 minutes. Be careful not to overcook—they should still have a slight bite.
2. Cool the Carrots:
   Drain the carrots and let them cool completely. You can speed up the process by rinsing them under cold water or placing them in the fridge for a few minutes.
3. Cut into Sticks:
   Once cooled, cut each carrot in half lengthwise, then cut each half into quarters lengthwise. You should have long, thin sticks.
4. Season the Salad:
   Place the carrot sticks in a large bowl. Drizzle with olive oil, sprinkle the cumin over the top, and add a pinch of salt. Toss gently to coat evenly.
5. Add Fresh Herbs:
   If desired, sprinkle with chopped parsley for color and freshness. Toss again lightly.
6. Serve:
   Serve the salad immediately, or let it chill in the fridge for 15–20 minutes to allow the flavors to meld.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Spice Twist: Add a pinch of smoked paprika or chili flakes for a spicier flavor.
• Citrus Boost: Squeeze a little lemon juice over the salad before serving for a bright, tangy kick.
• Herb Swap: Replace parsley with fresh cilantro or dill for a different herbal note.
• Roasted Option: Toss the carrot sticks with olive oil and cumin, then roast in a preheated oven at 200°C (400°F) for 15–20 minutes for a deeper, caramelized flavor.

Serving Suggestions