Last Updated on April 14, 2020
Round out your favorite dinner dish with this easy carrot side. Crunchy carrots and fresh parsley are enhanced with a zesty orange cumin dressing for a perfect flavor profile.
Ingredients
- 2 10oz pkg shredded carrots
- 1 c Italian parsley rough chop
Orange Cumin Vinaigrette
- 1 c orange juice
- ½ c white wine vinegar
- 1 ea orange zested
- 2 tsp curry powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp honey
- 1 Tbsp avocado oil
Instructions
- In a mixing bowl toss together carrots, parsley and vinaigrette. Season with salt and pepper to taste.
Orange Cumin Vinaigrette
- Place all ingredients, excluding oil, into a mixing bowl. Whisk ingredients together.
- Continue to whisk orange juice mixture while slowly pouring in oil. This will keep for 1 week in refridgerator.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
