Carrot Mint Salad with Cumin and Currants

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Throughout the potluck road trip tour, we made dishes when we could. We were lucky enough to have Melissa’s Produce as a sponsor, so we had deliveries of fresh vegetables every few stops. I’ll share some of the other dishes as we go along, but I want to share the carrot salad here.

Since we assumed (and rightfully so) that most of the dishes people would bring to potlucks would be starchy, carby, and sweet, we wanted a little vegetable antidote to it all. It’s also hard to find lots of fresh vegetables on the road, so this was a way for the three of us to eat something fresh each day. I love this carrot salad. Shreds of bright orange carrots against green mint with furled currants play well with the earthy, woody flavor of cumin and the sweetness of cinnamon. Add a zing of lemon and this salad has a lot of layers of flavor.

It’s good just after you dress it but I almost feel like it’s better an hour later, after everything has really soaked in. (That makes it a great salad for a make-ahead event, like a gluten-free potluck.) I’ve made it twice since we returned home. I just can’t get enough of this stuff.


4 to 6
6 large fresh carrots, peeled
1/2 bunch fresh mint, chopped
1 teaspoon cumin
1/2 teaspoon cinnamon
1/3 cup currants
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
salt and pepper to taste


  1. Shredding the carrots. Shred the carrots. (It’s easiest and quickest using the shredding blade of a food processor, but you can use a vegetable peeler or box grater.) Put them in a large bowl.
  2. Making the salad. Add the fresh mint to the carrots and toss them together. Add the cinnamon and cumin and toss them together. Taste the carrots. Want more of either spice? Go ahead and add them here. Add the currants and toss the salad.
  3. You can combine the juice and olive oil and pour that vinaigrette over the salad. Honestly, most of the time, I just juiced the lemon over the carrots and drizzled olive oil, and tossed the salad. No one complained.
  4. Season with salt and pepper to taste.