Lemony Carrot and Seed Salad with Herbs

Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.


You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.


With a simple frittata and a piece of good bread, this makes a lovely dinner.


Serves 4


1/2 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)

2 teaspoons olive oil

2 generous pinches of sea salt

4-5 medium carrots, scrubbed (no need to peel) and grated on the large holes of a box grater

1 scallion or 1 tablespoon thinly sliced onion, optional

1/4 cup finely chopped mint, parsley, cilantro or chives or any other leafy green herb or combination of herbs (see headnote)



1 1/2 tablespoons lemon juice

1/2 teaspoon sea salt, more to taste

2 tablespoons olive oil


Preheat oven to 350.


Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 8-10 minutes, until they are crisp and golden. Set aside to cool.


Place the grated carrots in a serving bowl and add the herbs and toasted seeds. Add the dressing ingredients, toss well and taste and adjust seasoning with more lemon and/or salt, to taste.

2 thoughts on “Lemony Carrot and Seed Salad with Herbs”

  • Thank you for introducing us to this year round flexible recipe. Today I made it with mint, parsley, a shallot, toasted walnuts and walnut oil. So good after an hour’s rest. We have previously enjoyed it with sunflower seeds. With the less sweet purple carrots, I add a pinch of sugar.

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