Rainbow Carrot Salad with Toasted Cumin Vinaigrette

Thanksgiving falls right at a wonderful time of the New England harvest. Flavorful rainbow carrots are among the bounty. Serve this raw carrot salad at your feast as a vibrant contrast to the traditional Thanksgiving fare.
September 01, 2014


For salad, trim carrot tops and, using a vegetable peeler, shave the carrots lengthwise into long, thin 3- to 4-inch ribbons. Place carrot ribbons into bowl. Toss in herbs with carrots. Slice radishes lengthwise as thin as possible; use mandolin if accessible.

For dressing, heat small skillet on medium heat for 1 minute, add ground cumin and cook for 1 minute, shaking pan constantly, or until cumin is slightly darkened and fragrant. In a small bowl add vinegar and sugar together, then whisk in toasted cumin and olive oil. Add a pinch of salt and pepper to taste.

To serve, season carrots and herbs with dressing just before serving and top with feta cheese, shaved radishes, a sprinkle of salt, pepper and lemon zest. Garnish with edible flowers if possible—we love Indie Growers in Bristol!

Recipe by Ben Wood, WildWood Catering, Kingston


  • 2 pounds rainbow carrots, well-washed
  • ¼ cup fresh chives, cleaned and chopped
  • ¼ cup flat-leaf parsley, cleaned and chopped
  • 6–8 breakfast radishes
  • 1 cup (¼ pound) Narragansett Creamery Salty Sea Feta, crumbled
  • Grated zest of ½ lemon
  • Kosher or sea salt
  • Freshly ground black pepper
  • Edible flowers (optional)
  • ½ teaspoon ground cumin
  • 3 tablespoon sugar
  • ¼ cup apple cider vinegar
  • ½ cup extra-virgin olive oil
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