You Must Try This Carrot Salad from LaaLoosh

Cumin Lime Carrot Salad

October 15, 2014   5 Comments

It is carrot season and time to get out your peeler.

My friend, Wendy, of LaaLoosh inspired me to buy a couple bags of carrots and get peeling. Organic carrots (I kid you not) were on sale for $1 per pound at my local grocery store.

Needless to say, I am now swimming in carrots and this recipe has been wonderful.

LaaLoosh is packed with healthy recipes (including Weight Watchers PP) and beautiful photos. It inspires me!

I think this recipe would be a wonderful Thanksgiving side.

From LaaLoosh:

Lately, my kids have been really into carrots. And when they are on a roll with a vegetable, I ride that wave as long as I can! So in an effort to keep the carrots coming, I’ve been experimenting with some tasty new ways to prepare them.

At a dinner at a close friend’s house, she introduced me to this amazing Cumin Lime Carrot Salad dish. It was so light and delicious and made a perfect low calorie side dish. Each bite offers the zing of the salty, lime vinaigrette with the balance of the sweet carrots. The kick of garlic and cumin add a wonderful boost of flavor!

I also love that this is such an easy salad to throw together, and the colors look absolutely gorgeous. The carrots are cooked until just tender – you’ve gotta be careful not to overcook them, or your salad will be mush. Adding the lime juice and spices while the carrots are still warm allow them to really penetrate the carrots, making for one seriously delicious salad.

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Cumin Lime Carrot Salad Recipe

reprinted with permission from LaaLoosh

Makes 4 servings, ½ cup each serving

6 large carrots, peeled and sliced
1 tbsp olive oil
2 garlic cloves, minced
1 tsp cumin
2 tbsp fresh parsley, chopped
Juice from 1 large lime
Salt and pepper to taste

1. Bring a small pot of water to a boil. Add in carrots, and blanche briefly, just until carrots begin to soften a bit, about 2 minutes. Drain and place in a large bowl.

2. While carrots are still hot, add in oil, lime juice, garlic, cumin, salt & pepper. Toss well to coat.

Cover and refrigerate for at least 1 hour. Just before serving, add in parsley and toss again.

75 calories, 3.5 g fat, 0.0 g saturated fat, 10.0 g carbohydrates, 8.0 g sugar, 1.0 g protein, 3.0 g fiber, 150 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Don't peel the carrots, just use a brush to clean well. This increases the amount of nutrition. Definitely will try this recipe, sounds delicious! Thanks.

on October 15, 2014

Definitely on my 'Try' list! I am always looking for low carb recipes other than just salad makings. Thanks for sharing.

on October 15, 2014

this is a typical Marocan salad eaten also in Israel a lot. add some chopped parsley or choped coriander leaves to garnish (fresh).

on October 15, 2014

The Sprouts stores in my area have bags of "rainbow carrots" on sale: can you imagine this salad made with a mixture of orange, yellow, and purple carrots?

on October 15, 2014

The day I made this salad, it was awful. The next day I took a bite, and it was alright. I eat least realized how it should have tasted. Two days later, I took it for lunch and it was pretty good. The next day I took the rest for lunch, and it was so good I couldn't stop eating it.

Point, The longer it sits the better.

on November 13, 2014

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