Spicy Carrot Walnut Salad
A vibrant and crunchy salad that perfectly balances earthy walnuts with warmly spiced, tender-crisp carrots.
Ingredients
- •4 large carrots, peeled and coarsely grated
- •1/2 cup walnuts, roughly chopped
- •2 cloves garlic, minced
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon lemon juice
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper
- •2 tablespoons fresh cilantro, chopped
- •Salt to taste
Instructions
- 1
Toast the chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then remove and let cool.
- 2
Place the coarsely grated carrots into a large mixing bowl.
- 3
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, cayenne pepper, and salt.
- 4
Pour the spiced dressing over the grated carrots and toss thoroughly until all the carrots are evenly coated.
- 5
Fold in the toasted walnuts and fresh chopped cilantro, reserving a small amount of both for garnish.
- 6
Let the salad marinate at room temperature for 15 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- Toast the walnuts carefully as they can burn quickly in a dry pan.
- You can make this salad up to a day ahead and store it in the refrigerator; the carrots actually taste better as they absorb the spices.
- If you prefer a sweeter profile, a drizzle of honey or maple syrup can be added to the dressing.
✅ How it should turn out
The finished salad is brilliantly orange with a fragrant aroma of cumin and toasted nuts, offering a satisfying crunch and a lingering, pleasant heat.