Tested till perfect Heirloom Carrot Salad
Heirloom Carrot Salad
Photography by Jeff Coulson/TC Media

Heirloom Carrot Salad

Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad. If you don't have a multihued bunch on hand, orange carrots are just as delicious.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4


  • 1 lb 1lbmulticoloured heirloom carrots, (about 3)
  • 12 12fresh cilantro sprigsfresh cilantro sprigs
  • 1/4 cup 1/4cuptoasted unsalted pepitas, (hulled pumpkin seeds)
  • 1/4 cup 1/4cupcrumbled feta cheese

Orange-Cumin Vinaigrette:

  • 1/4 tsp 1/4tspcumin seeds, crushed
  • 2 tbsp 2tbsporange juice
  • 1 tbsp 1tbspvegetable oil
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspground coriander
  • 1/2 tsp 1/2tspliquid honey
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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Using mandoline or vegetable peeler, cut carrots, lengthwise, into paperthin strips. Chill carrot strips and cilantro in ice water for 3 minutes. Drain and pat dry.

Orange-Cumin Vinaigrette: Meanwhile, in dry small skillet over medium-high heat, toast cumin seeds until darkened and just beginning to pop, about 30 seconds. Transfer to large bowl. Whisk in orange juice, oil, lemon juice, coriander, honey, salt and pepper.

Add carrots, cilantro and pepitas; toss to coat. Sprinkle with feta cheese.

Nutritional Information Per serving: about

cal 185 pro 7g total fat 12g sat. fat 3g
carb 15g dietaryfibre 5g sugar 7g chol 9mg
sodium 190mg potassium 542mg

% RDI:

calcium 9 iron 20 vit A 196 vit C 22
folate 19
This recipe is featured on 31 no-cook recipes: Week four
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