Carrot Cilantro Salad

Carrot Salad 2

Last week, I was shocked to receive two boxes of tamales, chiles and fresh tortillas overnighted from New Mexico.  I’ve been working part-time as web designer, tech support and teaching assistant for Cook ‘n Scribble, and one of our students generously sent us some New Mexican treats for the holidays.  Thank you, Rosa!

After a long day of cookie baking on Sunday, I had no desire to do even more cooking to make dinner.  Tamales it was!  I also had no desire to go back to the grocery store.  So while this may not be the most traditional of side dishes, I like to think I made it work.

Carrot Salad 1

Carrot Cilantro Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2-4 servings

Carrot Cilantro Salad

If you don’t have a food processor to shred the carrots, you can shred the carrots using a cheese grater or replace them with 3 1/2 cups pre-shredded carrots.


  • 2 T butter
  • 6 large carrots, shredded
  • 2 teaspoon ground coriander
  • 1 T brown sugar
  • 1 T lime juice
  • 1/4 c fresh cilantro, minced


  1. Melt the butter in a large skillet over medium-low heat. Add the carrots and stir well with a spatula to coat the carrot shreds with the butter.
  2. Add the coriander, brown sugar and lime juice, stirring again to coat the carrots. Cook, stirring often, over medium-low heat until the carrots are softened and beginning to brown.
  3. Transfer the carrots to a serving bowl and toss with the fresh cilantro. This salad can be served warm or cold.



  1. says

    This is a nice change from the usual carrot/raisin/mayonnaise salad. Last time my husband made carrot-raisin salad he put in finely minced ginger, which I thought was really good in it. Plus we had fresh pineapple to put in, which was a nice upgrade from the canned stuff.