Equipment
* optional
Ingredients
Slaw and Dressing
- 3 g cumin seeds, whole
- 60 ml lemon juice, fresh
- 3 g cumin, ground
- 15 ml olive oil
- 450 g carrot, peeled
- 1 g salt
- ½ g black pepper
- 3 g cilantro, finely chopped
Nutrition (per serving)
Method
Toast the cumin seeds in a dry skillet over medium-high heat for approximately 30 seconds until they become fragrant. Transfer the seeds immediately to a mixing bowl.
Add the lemon juice, ground cumin, and olive oil to the bowl with the toasted seeds. Whisk the ingredients together until combined.
Shred the peeled carrots using a food processor fitted with a shredding disk or a manual box grater.
Place the grated carrots into the mixing bowl with the dressing and toss until the carrots are evenly coated.
Stir in the chopped cilantro and season with salt and pepper. Let the slaw sit at room temperature for 30 minutes before serving. If preparing more than 30 minutes in advance, add the cilantro just before serving to maintain its color.
Chef's Notes
- Toasting the cumin seeds unlocks a deeper, nuttier flavor that significantly enhances the dressing. Be careful not to burn them, as this will result in a bitter taste.
- For the best texture, use fresh, firm carrots. Avoid pre-shredded carrots, as they tend to be drier and less crisp.
- Adjust the lemon juice and salt to your personal preference. Some prefer a tangier slaw, while others like it slightly milder.
- If you don't have cumin seeds, you can use pre-ground cumin, but toasting whole seeds is highly recommended for superior flavor.
- The 30-minute marinating time is crucial for allowing the flavors to meld and the carrots to soften slightly, achieving the perfect balance of crispness and tenderness.
Storage
Refrigerator: 3 days — Store in an airtight container; carrots will release more liquid over time.
