Carrot Salad


6 cups carrot slices (about 1/2 inch thick)
3 garlic cloves, medium size, halved
3/4 cup fresh lemon juice
1/3 cup fresh parsley, finely chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Makes about 5 cups of salad.
Recommended serving size: 1/2 cup.


  • In a large saucepan combine carrots and garlic. Cover with cold water and bring to boil.
  • Reduce heat and cook for about 8 to 10 minutes or until tender. Drain and discard garlic.
  • In a large bowl combine lemon juice and remaining ingredients and stir well.
  • Add carrots to lemon juice mixture and toss to coat.
  • Transfer to serving bowl and serve at room temperature or chilled.

Real Cooking

Did You Know?

The Apiaceae, the carrot or parsley family, are a family of usually aromatic plants with hollow stems, including parsley, carrot, and other relatives.

They were originally called the Umbelliferae, due to the inflorescence in the form of a compound "umbel".

This is a large family with about 300 genera and more than 3,000 species.

The small flowers are radially symmetrical with 5 small sepals, 5 petals and 5 stamens.

The family contains some highly toxic plants, such as hemlock, which was used to execute Socrates. It also contains some highly useful plants, such as carrots, parsley, caraway, and fennel. Many plants in this family, such as Wild carrot have estrogenic properties, and have been used as folk medicine for birth control. Most notable for this use is the extinct giant fennel, silphium.