This quick, 5-ingredient carrot, orange & cumin slaw is fresh and versatile. Just what you’d expect from a quick salad. It’s the perfect side and may I recommend it on sandwiches or tacos? Yep. Multitasking recipes. Just what the cook ordered.
The case for cumin seeds
Cumin is our main (ok, only) spice for this recipe. I highly recommend that you use cumin seeds, not ground cumin, and that you lightly toast the seeds. There is a strong case for using cumin seeds when appropriate.
After 2 minutes of toasting, you’ll discover a lovely earthy, sweet and smoky aroma as the cumin seeds take on a wonderful crunchy texture. In making this carrot, orange & cumin slaw, I also decided to add a few pepitas (pumpkin seeds). I toasted them along with the cumin. Crunchier and a bit smoky. Just what you want for this slaw.
4 oranges sounds like a lot – until you peel and segment them. My process for segmenting oranges is pretty simple. First, I use a knife to cut the peeling and pith from the orange. Next, working over a bowl, I carefully slice each segment out from between the membranes. Finally I do a quick squeeze the remaining membrane to capture the rest of the juice.
I’ve learned that if you can manage this over a bowl, it’s far less messy. Of course, if you’re me, you make sure the sink is close at hand and you’ve not left any unread magazines in close range.
If you’ve been following my blog or even a few peeks at my recipes, you may know that I’m a big fan of quick sides. I routinely make spicy cucumber salad or toss a few Brussels sprouts and grapes in the oven. Sides can really spruce up a meal and enhance your main. Besides, I’m always rummaging for leftovers the next day and any quick, versatile side that can be re-purposed, I call a winner.
Sides sometimes get lost in the crowd, but let’s consider for a moment the impact they can potentially have. Tasty, yes, but also, they can brighten up the table (especially something as brightly colored as carrots and oranges). If you eat first with your eyes, and you can make meals even more appealing without a ton of effort, what are you waiting for? Peace.Print
Matchstick carrots, orange segments, toasted cumin seeds and pepitas with a teaspoon of cider vinegar. Try this crunchy, healthy, versatile side salad.
- ¾ cup pepitas (pumpkin seeds), lightly toasted
- 1 tsp cumin seeds, toasted
- 4 oranges
- 5–6 large carrots, peeled and sliced into matchsticks
- 1 tsp. cider vinegar
- Salt and pepper to taste
- Heat a skillet to medium and toast the pepitas and cumin seeds for 2 minutes until the cumin seeds release their aroma. Leave them in the pan while you prepare the rest of the ingredients.
- Using a knife, slice the peel and pith off the oranges. Working over a bowl, carefully slice each segment out from between the membranes. Let the segments fall into the bowl. Squeeze the remaining membrane to capture the rest of the juice.
- Peel the carrots and cut them into matchsticks. Add them to the bowl with the oranges.
- Add the toasted cumin and pepitas and 1 tsp. apple cider vinegar to the bowl. Toss.
- Taste and add salt or pepper if desired.
- You may decide to grate the carrots rather than cut them into matchsticks. The result will be just as tasty although not quite as crunchy.
- I like using pepitas for this salad; however, you could use cashews or almonds.
- If you want a more Asian-inspired side, replace the pepitas with toasted sesame seeds.
- Category: On the Side
- Cuisine: American
Keywords: carrot, orange & cumin slaw