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Pickled Carrot Salad

Lightly Pickled Carrot Salad with Mint & Coriander Seeds

Prep Time: 10 minutes
Cook Time: 5 minutes
Author: Irena Macri
Servings: 4
Course: Side
Cuisine: Asian
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Calories: 158kcal
This pickled carrot salad is inspired by a Korean carrot recipe and is made with warm spices, apple cider vinegar and fresh mint. This is a great paleo / Whole30-friendly side dish or a flavourful condiment.

Ingredients 

  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • A pinch of pepper
  • 1.5 teaspoons coriander seeds see notes for powder
  • 1/2 teaspoon ground cumin seeds see notes for powder
  • 4 tablespoons olive oil
  • 4 carrots grated
  • 1/2 small red chilli seeds out and finely chopped
  • 10 fresh mint leaves roughly chopped

Instructions

  • Mix the vinegar, salt and pepper in a bowl and set aside.
  • Heat a frying pan over medium and cook the coriander and cumin seeds with no oil for 1-2 minutes, stirring frequently to prevent burning. This toasting process will heat the oils and release all the beautiful aromas and flavours from the spices.
  • Grind the toasted coriander and cumin seeds using mortar and pestle or an electric grinder. You can also beat the hell out of them with a wooden pin. Return the spices to the frying pan and add the olive oil. Heat up until hot but not smoking or sizzling, cook together for 30 seconds.
  • Mix the carrots with chilli and mint and pour in the vinegar dressing. Now add the hot spiced oil together with the spices and mix thoroughly. I know this sounds strange but adding hot oil to carrots adds magic to the pickling process. Also, I don't know if this is just an old myth but treating raw carrots with hot oil helps to release beta-carotene. I suppose that does happen when you cook carrots, so there you go.
  • Garnish with extra mint.

Notes

If you don't have whole coriander seeds or cumin seeds, simply heat the olive oil over medium and add the spiced powders once hot. Stir through and pour that oil over the carrots.

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 335mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10354IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
Keywords: Vegan, Vegetarian, Pickles, Carrots
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