Carrot salad with a cumin flavor is a traditional dish that has been passed down from generation to generation in various regions of Latin America. Its origin dates back to the fusion of indigenous techniques with the gastronomy brought by European colonizers, where the carrot began to be part of fresh and aromatic salads.
This dish is known for its distinctive flavor, provided mainly by cumin, a spice widely used in Latin American cuisine. In different countries, the salad may vary in name and preparation, but it maintains the essence of a simple and tasty mixture. In Mexico, for example, it is often called "pickled carrot salad" due to its marinating method, while in Caribbean countries it is known as "carrot escabeche".
Its consumption is popular as a side dish for family meals and celebrations, as it combines fresh and spicy flavors that enhance main dishes. Carrot salad with cumin is appreciated for its crunchy texture and its ability to bring a different and traditional touch to the table.
How to prepare Carrot Salad with a Cumin Flavor
Prepare several hours in advance.
Place the carrots in a saucepan with a mixture of water and chicken broth, just enough to cover them.
Add a little salt.
Bring to a boil, then cover and simmer for about 10 minutes, until they are just cooked but still slightly crunchy.
Cool and cut into 1/4-inch slices.
In a cup, mix the vinegar, water, garlic, oregano, cumin, paprika, and salt.
Gently incorporate into the carrots.
Marinate for several hours or overnight.
