Carrot-Mint Salad with Cumin Dressing

A bowl of thinly sliced carrots and torn mint leaves in a cumin dressing.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 15 minutes

Total Time: 15 minutes

This simple salad is all about the sweet carrots, bright mint leaves, and the dressing with the earthy, nutty flavor of lightly toasted cumin seeds.


  • 3 large mint sprigs

  • 2 large carrots, thinly sliced on the diagonal

Cumin Dressing

  • 1½ tablespoons extra-virgin olive oil

  • 1½ tablespoons apple cider vinegar

  • ½ tablespoon agave syrup

  • ¼ teaspoon fine sea salt

  • ⅛ teaspoon finely ground black pepper

  • ¾ teaspoon whole cumin seeds, lightly toasted


Pick the mint leaves from the stems and coarsely chop. Small leaves can be left whole, if you like. Put in a bowl with the carrots.

Put all of the dressing ingredients, except the cumin seeds, in a Mason jar and shake to combine. Stir in the cumin seeds.

Drizzle the dressing over the top of the carrots-mint, while tossing, adding just enough to lightly coat. 

Divide among plates or serve family style.