If somebody instructed me I’d be dreaming a couple of uncooked carrot salad days after I made it, I’d most likely scrunch up my nostril like a rabbit and deny, deny, deny. This salad, nonetheless, has me excited and wanting to make it once more, … and it’s positively going into my spotlight reel of simple, lovely, wholesome, good-to-share Leite’s Culinaria recipes. (Much more shocking is that my husband, who is unquestionably NOT a uncooked veggie salad fan, ate every part on his plate after which continued to nibble extra out of the serving bowl.)
The sturdy taste of the cumin seeds (don’t skip the toasting!) is expertly balanced by the honey to provide the carrots a heat spice that’s proportioned good. The cilantro stems and leaves present an ideal fresh-tasting crowning glory, and for those who’re feeling fancy, a sprinkle of toasted pistachios is a magical, colourful addition.
So easy to supply and put together, simple on the meals funds, and pulled collectively in lower than quarter-hour with loads of wiggle room to take a seat till serving.
