Carrot Ribbon Salad

If someone told me I’d be dreaming about a raw carrot salad days after I made it, I’d probably scrunch up my nose like a rabbit and deny, deny, deny. This salad, however, has me excited and eager to make it again, … and it’s definitely going into my highlight reel of easy, beautiful, healthy, good-to-share Leite’s Culinaria recipes. (Even more surprising is that my husband, who is definitely NOT a raw veggie salad fan, ate everything on his plate and then continued to nibble more out of the serving bowl.)

The robust flavor of the cumin seeds (don’t skip the toasting!) is expertly balanced by the honey to give the carrots a warm spice that is proportioned just right. The cilantro stems and leaves provide a perfect fresh-tasting finishing touch, and if you’re feeling fancy, a sprinkle of toasted pistachios is a magical, colorful addition.

So simple to source and prepare, easy on the food budget, and pulled together in less than 15 minutes with plenty of wiggle room to sit until serving.