Herbed Carrot Salad

I’ve been sitting here trying to write this post for about 34 minutes. I’m getting tired, so here it is, and it’s underwhelming!

What isn’t underwhelming is this carrot salad. It’s addictive. If you love warm spices (think cumin, cinnamon, turmeric, etc.) and a combination of herby, sweet, and salty, then you’ll crave this just as much as I do.

The carrots get grated on a box grater, which is arguably the most labor-intensive part of this whole recipe. Then, simply mix the spices, juice a few lemons, and add in your favorite dried fruit for a healthy, Mediterranean-inspired side dish.

I love serving this dish with other Mediterranean-inspired dishes, such as my Mediterranean Grilled Strip Steak or Grilled Zucchini with Feta Cheese and Zesty Oregano Chimi. It’s also GREAT to make ahead, as the flavors mingle and it only gets better with time. Enjoy, and don’t forget to share your photos and tag me @theardentcook on Instagram!


6-7 medium carrots, about 1lb 

1 clove garlic, minced

2 tbsp parsley, chopped 

2 tbsp mint, chopped 

Juice of 1 lemon

¼ cup olive oil

Handful raisins

Handful dried apricots, finely chopped

½ tsp salt

¼ + ⅛ tsp cumin

¼ tsp coriander

⅛ tsp turmeric

⅛ tsp cinnamon

Fresh cracked black pepper, to taste

Crushed red chili flakes, to taste


  1. Finely grate carrots on a box grater or mandolin with grater attachment.
  2. In a small bowl, combine salt, cumin, coriander, turmeric, black pepper, and chili flakes.
  3. Add grated carrots to a large mixing bowl along with the olive oil, lemon juice, garlic, parsley, mint, and dried fruit. Mix well, then add the spices and mix thoroughly again.
  4. Let chill for 30 minutes prior to serving. While chilling isn’t completely necessary, it really allows the flavors to mingle and therefore is highly recommended. Stir once more after chilling to reincorporate any juices that may be sitting at the bottom of the bowl and serve! 

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