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Salads, Sides

Carrot Salad with lemon turmeric vinaigrette

Carrot Salad with lemon turmeric vinaigrette
Irfan Khan / Los Angeles Times

If you’ve ever eaten curry, and really who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, Southeast Asia and North Africa, these days ... Read more

Total time: 35 minutes | Serves 4 to 6
  • Salt
  • 1 pound long thin carrots, peeled and sliced into rounds
  • 1/2 cup bulgur
  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons ground turmeric
  • 1 large garlic clove, pressed
  • 1 teaspoon cumin seeds , toasted
  • 2 cups chopped red cabbage
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1/3 cup chopped Italian parsley, from about 1 bunch
  • 2 green onions, sliced
  • Lemon wedges, for serving
  • 4 ounces feta cheese, crumbled

Step 1Bring a large saucepan of salted water to a rapid boil, then stir in the carrots and bulgur and remove from heat. Set aside until the carrots and bulgur are just tender, about 5 minutes. Drain well, and set aside to cool slightly.

Step 2In a large bowl, whisk together the olive oil, lemon juice, turmeric, garlic, cumin and ½ teaspoon salt, or to taste. Add the carrot mixture, cabbage, garbanzo beans, parsley and green onions and toss well. (The salad can be prepared up to 2 days ahead of time at this point; simply cover and refrigerate.) Taste and adjust the seasoning if desired before serving. Serve the salad with additional lemon wedges and a drizzle of olive oil, and sprinkle over the feta cheese.


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