Spiced Carrot Salad (Greek)

"From Chef on a Shoestring's Greek menu. This sounds heavenly with ground walnuts and mint. Easily scaled down or up. Time does not include one hour sitting time."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Annacia photo by Annacia
photo by Bellinda photo by Bellinda
Ready In:




  • Shred the carrots.
  • Combine the carrots, garlic, walnuts, cinnamon, cumin, cayenne, olive oil, lemon juice and salt to taste in a serving bowl.
  • Cover and let stand for one hour at room temperature or in the refrigerator for up to 8 hours.
  • Just before serving, toss in the mint and serve.

Questions & Replies

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  1. Jonathan Melendez
    I've never had a salad like this before and so I was really surprised with how delicious is was. The spices all work so well together and allowing it to rest for a bit really made it. It's even better the next day!
  2. jennifertess
    Wow! Spectacular!!!! The only thing I changed was more garlic and I used way less oil then called for. I don't like my salads greasy. Other then that, I used my food processor to shred the carrots and did you know you can use your garlic press to grind the walnuts? I can't stop eating this. I hope there's some left for my family for dinner! :) I will be making this all year long!
  3. hevs2
  4. iris5555
    Unique flavors and oh so good! Love the spices.
  5. lecole54
    Very unusual and a great way to use up the spearmint we've got growing in our garden! I must admit that I like the carrot orange and peanut salad I posted some time back better as a use for shredded carrots, but this is some good!


  1. stephenb2006
    I added a touch of chipotle pepper to give it some heat. Nice easy recipe.


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