overhead of carrot, orange cumin slaw with pepitas on black plate.

carrot, orange & cumin slaw

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 side servings 1x


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
  • 56 large carrots, peeled and sliced into matchsticks
  • 1 tsp. cider vinegar
  • Salt and pepper to taste


  1. 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.
  2. 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.
  3. Peel the carrots and cut them into matchsticks. Add them to the bowl with the oranges.
  4. Add the toasted cumin and pepitas and 1 tsp. apple cider vinegar to the bowl. Toss.
  5. 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

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