Cumin-Marinated Cauliflower and Carrot Salad

READY IN: 20mins
PaulaG
Recipe by Sydney Mike

Here's a salad inspired by the flavors of Moroccan cooking! The original recipe was found in the 2000 Pillsbury Classic, Farmer's Market Cookbook. Cooking & preparation does not include the 3 hours needed in the refrigerator to marinate!

Top Review by PaulaG

Loved it! The carrots were cooked about 2 minutes prior to adding in the cauliflower and both vegetables were crisp tender. The salad was made in the morning and then at dinner time were ready. This made for an easy side served with Recipe #430897.

Ingredients Nutrition

Directions

  1. Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
  2. Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
  3. Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
  4. Add cauliflower & carrots, tossing to coat.
  5. Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

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