Shredded carrots get oomph from a simple dressing of orange juice and spices with pepitas adding some crunch.
Years ago, almost twenty in fact, I lived in France for a year. It was a fabulous experience. I ate some of the best meals of my life while living there.
One of the things that I observed was that, contrary to popular belief, everyday French food does not have to be complicated or expensive. In fact, fresh, in-season produce played a central role in many of the meals I enjoyed with French families. One such dish was the carrot salad.
It is probably everyday kind of boring to many French folks, but it certainly was not anything my mom had ever fixed. Yet, it’s amazingly easy to prep and makes a delicious first course or side salad. My version here adds some south of the (US) border flavor with cumin, oregano, pepitas, and cilantro.
Carrots are definitely a good cheap eat. Full of vitamins and minerals, this spring vegetable is very affordable. I regularly find the organic variety for about fifty cents a pound in bulk at Costco. Now is the time to snag carrots on sale.
And make this salad.
Carrot Salad with Cilantro and Pepitas
- 10 oz carrots (shredded)
- 1/4 cup pepitas
- 1/4 cup fresh cilantro (chopped) chopped
- 1/4 cup orange juice
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 cup olive oil
- In a large mixing bowl, combine the carrot, pepitas, and cilantro.
- In a small mixing bowl, whisk together the orange juice, cumin, oregano, and pepper. Whisk in the olive oil in a thin stream.
- Toss the dressing with the carrot mixture. Adjust seasonings with salt and pepper. Serve chilled or at room temperature.